Modern Light Wood Coffee Table – In my previous post, I introduced the Ecuadorian Chair with an overview of all the research and development work on two Ecuadorian products: plantain (musa paradisiaca) and physalis (physalis peruviana l.). This time I will present only one of his products, physalis or uvilla as it is colloquially called in its country of origin, Ecuador.
Yubira (physalis peruviana l.) is a plant belonging to the Solanaceae family, the fruit of which grows and ripens in a calyx. Its origin is unknown, but it is believed to have originated in the Andes of South America, including Peru (Leggue, 1974), Brazil (CRFG, 1997), and Ecuador (Bartholomaus et al., 1990).
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It is mainly found in the tropical regions of America, Antilles and Australia. According to some sources, the main uvira producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru. Globally, the main exporting countries are Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock and Fisheries, 2011; Ecuador, FAO 1982).
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The genus “physaloides” contains 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the species edible today is physalis peruviana, which includes guchuba, uchuva, uvilla, Also known as Cape gooseberry, or Andean cherry.
According to Harman (2004), the fruit is considered a ‘functional food’ due to its immunostimulatory, anticancer, antibacterial, antiviral and diuretic properties. In addition, it contains medicinal properties such as blood purification, kidney albumin reduction, relief of throat problems, optic nerve strengthening, cataract cleansing, amebiasis inhibition (Corpración Colombia Internacional, Universidad de los Andes and the Department of National Planning, 1994). Source of provitamin A and vitamin C (Herman, 1994b).
Inside, we are passionate about fermentation. The first development was therefore to ferment Uvira for later analysis through a survey carried out on a total of 100 people, both professionals in the gastronomic sector and actual consumers. It was of the emotional type with the simple aim of achieving a positive or negative response regarding the acceptance of fermented fruit.
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We were inspired by the Japanese techniques and customs of lactofermenting fruit, such as the famous ‘Umeboshi’. The word “ume” or Japanese apricot is actually plum (prunus mume, armeniaca mume), which literally translates to “dried plum”. Umeboshi is traditionally used to pickle umeshu with umeboshi.
In the case of umeboshi, ume that have begun to turn from green to yellow in early summer are cultivated and preserved after being pickled in salt and subjected to lactic acid fermentation for several months. It is then dehydrated in the sun and kept semi-dry. It is usually reddish because it is fermented with red shiso leaves, but there are varieties that do not contain red shiso. The most common way to consume them in Japan is in a cup of tempura desalted bacha tea or, most importantly, placed over rice (see Hinomaru Bento, Hinomaru).(Hosking, R., 2001)
The purpose of this development is to obtain a fermented physalis similar to a Japanese product called ‘Umeboshi’, which has high gastronomic value, promote its use, and spread it around the world as a new marketable Andean product.
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Called the cellular process in which glucose is used for energy, glucose is partially oxidized and the waste product is lactic acid, it is traditionally used in the production of mainly dairy products such as yogurt, viili, crème fraiche and lambic types. used for Beer, sauerkraut, kimchi, pickled plums and other vegetables and fruits.
Lactic acid fermentation takes place in three stages. At first, anaerobic bacteria such as Klebsiella and Enterobacter work strongly in fermentation, creating an acidic environment favorable to the next bacteria. The second stage begins when the environment is too acidic for most bacteria and his Leuconostoc mesenteroides and other his Leuconostoc spp. In the third stage they dominate, various lactobacilli ferment the remaining sugars and lower the pH.
These bacteria have the major characteristic of being halophilic, unlike many other microorganisms that die in saltwater conditions. Lactic acid fermentation has therefore always been related to the percentage of salt in the total weight of what is fermented. In this case, in addition to creating a selective environment for lactic acid bacteria to live in, the salt extracts moisture from the product through osmosis, accelerating fermentation. It’s common, but commercially available ones have a salt content of 4% or less.
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Traditionally, glass or wooden jars are used for this type of fermentation, always taking care to ensure that the product is completely covered with liquid to prevent direct contact with oxygen, but aerobic To do the fermentation, vacuum bags are now used for easier handling (always leaving oxygen).
Various percentages of salinity of 2%, 3% and 6% were tested. This range was chosen because the fermented product and previous tests had acceptable salinity. All made in vacuum bags with 85% vacuum.
Fermentation was carried out in a refrigerator at 4°C for 2 months. done in a way
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Tests performed with a lot of salt were too salty for us and much of the physalis specific flavor is hidden behind the strength of the salt. Tests with lower amounts of salt were more acceptable. Still, initial tests claim that the product can be used after soaking and desalting, and that some of the flavor and aroma is lost in this soaking.
Fermented Ubira has a very similar acidity and saltiness, so it can be used as part of garnishes, sauces, etc., or as a simple snack, similar to ‘Umeboshi’. In this part, we distinguish the fermented product from the fermented liquid, which is extracted from Uvira, is a clear, salty liquid that can be used as any fermented sauce: dressings, soups, sauces, marinades.
After several months of fermented product development and various organoleptic and consumer tests, the highest acceptance was for salt at 3%, product acceptance tastings conducted with 100 people had 80% acceptance, and others 6% salt, 8% when accepted in lesser amounts, and 12% when least accepted.
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This opens up great possibilities for us with different lactic acid fermentation fruits. We have already tried different fruits and vegetables looking for other uses of lactic acid fermentation.
– ALVARES BOXES, Gilberto; Jenny Campoverde Vivanco. Espinosa Mejia, Marco. Technical manual for cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.
– Fisher, Gerald; Martinez, Orlando. Quality and maturity of Cape gooseberry (Physalis perviana L.) in relation to fruit color. National University of Colombia, Santa Fe de Bogota. 1999.
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– Fisher, Gerald; Miranda, Diego. Wilson Piedrachita, Jorge Romero. Advances in cultivation, post-harvest, and export of Cape gooseberry (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agriculture, Bogota, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated Cape gooseberry (Physalis albicans) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.
– Ministry of Agriculture, Livestock and Fisheries, General Coordination of National Information Systems; Direction of Multisectoral Data Research and Generation (DIGDM). Economic agroecological zoning of Uvira cultivation (physalis peruviana L.) in the Ecuadorian continent. Quito, Ecuador, 2014.
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– Ministry of Foreign Trade, Department of Commerce Information and Investment. Monthly Foreign Trade Bulletin 16 pages. 2013.
Andes scientific papers Aspergillus oryzae Lactobacillus fermented beverages yacon drink velota bolivia coffee grounds caffeine barley horsetail horsetail Ecuadorian horsetail horsetail spain fermented product Gustu GustuLAB ice cream wild herbs IJGFS koji kombucha mars sylvestris wild apple martell initiative miso mughalitz nettle peruvian serrata rober fresh cheese Root oak waste Sandor Katz SCOBY Sempio Sustainability Symposium Tarwi Green tea Urtica dioica Field trip Perfect for your living room, our light wood coffee table brings an elegant charm to your home decor. Light wood coffee tables are often made of oak, pine, cherry or mahogany and usually have a finish that complements the natural grain of the wood used (sometimes left on one side). A coffee table with a clear light wood finish, a chic and minimalist shape, tapered legs and a round glass top.