Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación
In a comparative study of twenty-three cabbage cultivars, regarding sauerkraut production under natural fermentative process, contents of soluble carbohydrates, total acidity as lactic acid, pH and fermentation time were determined. Through the results, it was verified that the levels of soluble ca...
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Online Access: | https://repositorio.catie.ac.cr/handle/11554/12084 |
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RepoCATIE120842022-10-19T16:58:14Z Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación Comparative study of cabbage cultivars (Brassica oleraceae L. var. capitata L.) regarding sauerkraut production: soluble carbohydrates, total acidity, pH and fermentation time Estudo comparativo de cultivares de repolho (Brassica oleracea L. var. capitata L.) com vistas a producao de chucrute: carboidratos solúveis, acidez total, pH e tempo de fermentacao. Goldoni, J.S Bonassi, I.A Conceicao, F.A.D. VARIEDADES BRASSICA OLERACEA FERMENTACION CARBOHIDRATOS ACIDEZ PH FERMENTACION LACTICA BRASIL VARIETIES BRASSICA OLERACEA FERMENTATION CARBOHYDRATES ACIDITY PH LACTIC FERMENTATION BRAZIL Sede Central In a comparative study of twenty-three cabbage cultivars, regarding sauerkraut production under natural fermentative process, contents of soluble carbohydrates, total acidity as lactic acid, pH and fermentation time were determined. Through the results, it was verified that the levels of soluble carbohydrates varied as following: a) cabbage: fresh matter — 1.93% to 3.88% (mean of 2.65), dry matter — 19.33% to 48.38% (mean of 33-57%); b) sauerkraut: fresh matter -0.02% to 0.33% (mean of 0.11%), dry matter 0.25% to 3.03% (mean of 1.22% ); c) brine: 0.05% to 0.44% (mean of 0.18% ). The total acidity ranged from 0.99% to 1.74% (mean of 1.32% ), the pH from 3.60 to 4.00 (mean of 3.98), and the fermeritaton time corresponded to a period of 30.00 to 34.00 days (mean of 32.26 days). It was also verified with the results, that the manufactured sauerkrauts with all the cabbage cultivars were feasible to undergo lactic acid fermentation, regarding sauerkraut production. 2022-10-18T18:16:08Z 2022-10-18T18:16:08Z 1982-04 Artículo https://repositorio.catie.ac.cr/handle/11554/12084 openAccess pt Turrialba; Vol. 32, no. 2 6 páginas application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| institution |
Centro Agronómico Tropical de Investigación y Enseñanza |
| collection |
Repositorio CATIE |
| language |
Portugués |
| topic |
VARIEDADES BRASSICA OLERACEA FERMENTACION CARBOHIDRATOS ACIDEZ PH FERMENTACION LACTICA BRASIL VARIETIES BRASSICA OLERACEA FERMENTATION CARBOHYDRATES ACIDITY PH LACTIC FERMENTATION BRAZIL Sede Central |
| spellingShingle |
VARIEDADES BRASSICA OLERACEA FERMENTACION CARBOHIDRATOS ACIDEZ PH FERMENTACION LACTICA BRASIL VARIETIES BRASSICA OLERACEA FERMENTATION CARBOHYDRATES ACIDITY PH LACTIC FERMENTATION BRAZIL Sede Central Goldoni, J.S Bonassi, I.A Conceicao, F.A.D. Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| description |
In a comparative study of twenty-three cabbage cultivars, regarding sauerkraut production under natural fermentative process, contents of soluble carbohydrates, total acidity as lactic acid, pH and fermentation time were determined.
Through the results, it was verified that the levels of soluble carbohydrates varied as following: a) cabbage: fresh matter — 1.93% to 3.88% (mean of 2.65), dry matter — 19.33% to 48.38% (mean of 33-57%); b) sauerkraut: fresh matter -0.02% to 0.33% (mean of 0.11%), dry matter 0.25% to 3.03% (mean of 1.22% ); c) brine: 0.05% to 0.44% (mean of 0.18% ). The total acidity ranged from 0.99% to 1.74% (mean of 1.32% ), the pH from 3.60 to 4.00 (mean of 3.98), and the fermeritaton time corresponded to a period of 30.00 to 34.00 days (mean of 32.26 days).
It was also verified with the results, that the manufactured sauerkrauts with all the cabbage cultivars were feasible to undergo lactic acid fermentation, regarding sauerkraut production. |
| format |
Artículo |
| author |
Goldoni, J.S Bonassi, I.A Conceicao, F.A.D. |
| author_facet |
Goldoni, J.S Bonassi, I.A Conceicao, F.A.D. |
| author_sort |
Goldoni, J.S |
| title |
Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| title_short |
Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| title_full |
Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| title_fullStr |
Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| title_full_unstemmed |
Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación |
| title_sort |
estudio comparativo de cultivares de repollo (brassica oleracea l. var. capitata l.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, ph y tiempo de fermentación |
| publisher |
Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| publishDate |
2022 |
| url |
https://repositorio.catie.ac.cr/handle/11554/12084 |
| work_keys_str_mv |
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