Lacto fermentação de acelga: efeitos da concentração de sal ao longo do tempo de maturação

Abstract

This is an experiment carried out in the coast of Paraná (1.2%, 1.5% and 2.0%). This study has the intuitive to the high as well as the ideal, wow to change the ideal of the product and nutritive, may allow the implementation of an human activity/product with greater acceptance of market and duration, accessible social technology. The evaluations of the fermented were made through sensorial analyzes with the same name of fermented food and others that do not have this factor, responding to a click with the evaluation indicators. It was verified that the chard with a concentration of 1.5% had the greatest play from the first days of fermentation until 7 months of fermentation, obtaining a crunchy texture for a longer time. Despite the variation in the different concentrations of salt, the results were differentiated, showing itself as an important role in a microbial action in fermented lactic acid. In addition, the quantitative results that the work effectively contributes to the learning processes of students of Technology in Agroecology course (UFPR) and the construction of agroecological knowledge, during planning, preparation, evaluation and socialization workshop activities (VI Course Learning Projects Exhibition).