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Sectional Sofa With Coffee Table – In the last post We present the President of Ecuador with a summary of the research and development of two Ecuadorian products: plantain (musa paradisiaca) and physalis (physalis peruviana l.). They are popularly known in their country of origin, Ecuador.

Euvilla (physalis peruviana l.) is a plant in the family Solanaceae and its fruits grow and ripen within its sepals. The origin is unclear But it is believed to be in the Andes in South America, such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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We are mainly found in the tropical Americas, Antilles and Australia. According to sources, the main UVilla producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru. Worldwide: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico (Ministry of Agriculture, Livestock, Aquaculture and Fisheries 2011, Ecuador FAO 1982).

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The genus “physaloides” consists of 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible plants today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry.

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It is a fruit that is considered “Healthy food” because Harman (2004) has immunostimulating, anti-cancer, antibacterial, antiviral and diuretic properties. In addition, medicinal properties such as blood purification. reduce albumin in the kidneys alleviate neck problems strengthen the optic nerve cataract cleaning and control of amoeba disease (Corporación Colombia Internacional, Universidad de los Andes and Department of National Planning, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Inside, we are working intensively on fermentation. Therefore, the first development is the fermentation of uvillas for later analysis. Through a survey conducted among 100 people, both professionals in the culinary sector and real consumers. Tasting is an emotional one with a simple objective. To get positive or negative feedback about the acceptance of fermented fruit.

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We are inspired by Japanese techniques and traditions of fermenting fruit with milk, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume). , armeniaca mume), which literally translates to “dried plum.” Umeboshi is often used to make plum wine mixed with plum wine.

In the case of Umeboshi It is a Japanese apricot that grows in early summer when it begins to change its color from green to yellow. and preserved by lactic fermentation in salt for a few months. They are dehydrated in the sun and kept semi-dry. They are often red because they are marinated with red shiso leaves. But it also exists without shiso. The most common way to consume it in Japan is to drink a cup of bacha tea dissolved in tempura or, most importantly, over a bowl of rice (Hosking, R., 2001).

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The purpose of this development was to obtain fermented physalis similar to a Japanese product called “umeboshi” with high nutritional value. Promote the use and distribution of Andean products that can be sold all over the world.

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It is called the cellular process in which glucose is used to obtain energy. in which the glucose is partially oxidized and the lactic acid waste It is traditionally used primarily in the production of dairy products such as yogurt, viili, cream fresh, lamb, beer, vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation takes place in three steps. Initially, anaerobic bacteria such as Klebsiella and Enterobacter perform a more intense fermentation. This creates an acidic environment that is favorable for the next bacteria. The second phase begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and Leuconostoc spp. They control. will ferment the remaining sugar and lower the pH.

These bacteria are characterized by being halophilic. Unlike other microorganisms that died in the saline state That is why lactic fermentation is always related to the percentage of salt. We often refer to at least 2% – 3% of the salt as the total weight of the fermented material. Salt extracts water from the product by osmosis, accelerating fermentation, in the case of “umeboshi” it is traditionally made with 20%-25% salt, but can be found in the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden jars were used. Ensure that the product is completely covered with liquid to prevent direct contact with oxygen. But there is an aerobic fermentation process which causes vacuum. Bags are currently being used. (Always leave oxygen) for ease of handling.

Different percentages of salt were tested: 2%, 3% and 6%. This range was chosen because in fermented products and previous tests this was the acceptable range of salt. All are produced in vacuum bags with up to 85% vacuum.

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Fermentation was carried out in a refrigerator at 4ºC for 2 months. This was done in this way due to testing with other products. Cold fermentation produces better results from a sensory point of view. Improve taste and smell Erommy 4 Pieces Outdoor Sectional Sofa Set With Coffee Table, 91”×91” Extra Large L Shaped Metal Conversation Set With All Weather Gray Cushion And Built In Side Table For Patio, Backyard, Garden

The test with larger amounts of salt was too salty for us. And the specific flavor of Physalis is largely hidden behind the salt concentration. Testing with a smaller amount of salt is more acceptable. However, the first test can be used after soaking and removing the salt from the product. By confirming that part of the flavor and smell will be lost in the infusion.

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We could say that fermented uvilla can be used in the same way as “umeboshi” as they are very similar in acidity and salinity. as part of condiments, sauces, etc., or as a simple snack. A clear liquid and brine that can be used as a marinade of any kind. Add to any preparation such as salad dressings, broths, sauces, marinades, etc.

After months of product development, fermentation and sensory testing and different consumer testing. We found that the most accepted salt was 3%, with 80 percent accepting the product tasting to accept 100 people. of salt equal to 6% and 8% if smaller amounts are accepted. considered the least acceptable 12%

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This opens up great opportunities for us in different types of lactic fermented fruits. We tried various fruits and vegetables. In this case, it produces very good nutritional and dietary results for use in restaurants and in daily life.

– Alvares Box, Gilberto; Camp Overdie, Vivango, Jenny; Espinosa Megia, Marco; A technical guide for cultivating uvilla (physalis peruviana L.) in Loja Loja, Ecuador, 2012.

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– Fisher, Gerrard; Martinez, Orlando. Quality and maturity of Cape Gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santa Fe de Bogota, 1999.

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– Fisher, Gerrard; Miranda, Diego; Wilson Piedrahita, George Romero Advances in Cultivation after harvest and export of gooseberry (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogota, 2005. ISBN: 958-701-603-3.

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– Jantamay Tenesaka, Elvia Rocio. Nutritional evaluation of dried gooseberry (physalis peruviana L.) at three temperature levels using a tray dehydrator, Riobamba, Ecuador, 2010.

– Ministry of Agriculture, Livestock and Fisheries General Coordination of National Information Systems Direction of Multilateral Research and Data Generation (DIGDM) Agro-economic zoning of yuvilla (physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014.

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– Ministry of Foreign Trade Director of Trade and Investment Intelligence Monthly Foreign Trade Statement, page 16. 2013.

Andes scientific articles Aspergillus oryzae Lactic Acid Bacteria Fermented Drink Yacone Drink Bellota Bolivia Coffee Grounds Caffeine Barley Horsetail Ecuador Equisetum arvense Peninsula Spain Fermented Gustu GustuLAB Recipe Ice Cream Wild Herbs IJGFS Koji Kombucha malus sylvestris Wild apple Bergamot Fresh Netr initiative Oak waste Sandor Katz SCOBY Sempio Sustainability Symposium Tarwi green tea Urtica dioica study trip in last post. We present the Ecuador Chair with a summary of research and development on two Ecuadorian products: plantain (musa paradisiaca) and physalis (physalis (physalis) peruviana L.). On this occasion we will present only one product that is physalis or The uvilla they call their country of origin is Ecuador.

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Uvilla (physalis peruviana l.) is a plant belonging to the family Solanaceae and its fruits grow.

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