The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis)
To evaluate the urea levels inclusion effect and the time on the fermentative and chemical indicators of the flour of fruits of the bread tree, fermented in solid state, was mixed homogeneously, with sulfate of magnesium (0,2%), mineral premix (0,5%) and diluted in distilled water. A totally randomi...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2015
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395 |
| _version_ | 1801706467628154880 |
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| author | Brea-Maure, Odelin Elías-Iglesias, Arabel Ortiz-Milán, Abel Motta-Ferreira, Walter Hechavarría-Riviaux, Suset |
| author_facet | Brea-Maure, Odelin Elías-Iglesias, Arabel Ortiz-Milán, Abel Motta-Ferreira, Walter Hechavarría-Riviaux, Suset |
| author_sort | Brea-Maure, Odelin |
| collection | OJS |
| description | To evaluate the urea levels inclusion effect and the time on the fermentative and chemical indicators of the flour of fruits of the bread tree, fermented in solid state, was mixed homogeneously, with sulfate of magnesium (0,2%), mineral premix (0,5%) and diluted in distilled water. A totally randomized design was used with factorial arrangement (4x4) with 4 repetitions for treatment to evaluate the effect of the urea (0, 0,5, 1,0 and 1,5%) and four times of fermentation (0, 12, 24 and 48 h).ln the study, as the level of urea is increased, the concentration of ammonia grows the pH, which depends, in smaller or bigger degree, on the organic acids concentration (AGCC and lactic). At the end of the fermentative process there was a decrease in the MS (P <0,001) as the fermentation time passed. The addition of 1,5% of urea produced an increment in the concentration from PB at 24 48 h without difference among them, something similar happened with the PV and the relationship among them (PV:PB)*100 without interaction among the factors in study.At 48 h there was an increase bigger than 2,15 percentage units in the PB with regard to the zero hour. It is concluded that the addition of urea in the fermentation process of the flour from the fruits of the bread tree in solid state, increases the microbial protein synthesis. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-4395 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2015 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-43952018-11-21T00:10:19Z The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) Efecto de la urea y del tiempo en la fermentación en estado sólido de la harina de frutos del árbol del pan (Artocarpus altilis) Brea-Maure, Odelin Elías-Iglesias, Arabel Ortiz-Milán, Abel Motta-Ferreira, Walter Hechavarría-Riviaux, Suset bread tree fermentation in solid state flour from the bread tree. Árbol del pan fermentación en estado sólido harina del árbol del pan To evaluate the urea levels inclusion effect and the time on the fermentative and chemical indicators of the flour of fruits of the bread tree, fermented in solid state, was mixed homogeneously, with sulfate of magnesium (0,2%), mineral premix (0,5%) and diluted in distilled water. A totally randomized design was used with factorial arrangement (4x4) with 4 repetitions for treatment to evaluate the effect of the urea (0, 0,5, 1,0 and 1,5%) and four times of fermentation (0, 12, 24 and 48 h).ln the study, as the level of urea is increased, the concentration of ammonia grows the pH, which depends, in smaller or bigger degree, on the organic acids concentration (AGCC and lactic). At the end of the fermentative process there was a decrease in the MS (P <0,001) as the fermentation time passed. The addition of 1,5% of urea produced an increment in the concentration from PB at 24 48 h without difference among them, something similar happened with the PV and the relationship among them (PV:PB)*100 without interaction among the factors in study.At 48 h there was an increase bigger than 2,15 percentage units in the PB with regard to the zero hour. It is concluded that the addition of urea in the fermentation process of the flour from the fruits of the bread tree in solid state, increases the microbial protein synthesis. Para evaluar el efecto de la inclusión de niveles de urea y del tiempo sobre los indicadores fermentativos y químicos de la harina de frutos del árbol del pan, fermentada en estado sólido, se mezcló homogéneamente con esta, sulfato de magnesio (0,2%), premezcla mineral (0,5%) y agua destilada. Se utilizó un diseño completamente aleatorizado con arreglo factorial (4x4), con 4 repeticiones por tratamiento para evaluar el efecto de la urea (0, 0,5, 1,0 y 1,5%) y cuatro tiempos de fermentación (0, 12, 24 y 48 h). En el estudio, a medida que se incrementa el nivel de urea, aumenta la concentración de amoníaco y, por ende, el pH, lo que depende, en menor o mayor grado, de la concentración de los ácidos orgánicos (AGCC y láctico). Al final del proceso fermentativo hubo una disminución en la MS (P&lt,0,001) a medida que transcurrió el tiempo de fermentación. La adición de 1,5% de urea produjo un incremento en la concentración de PB a las 24 y 48 h sin diferencia entre ellos, algo similar ocurrió con la PV y la relación entre ellos (PV:PB)*100 sin interacción entre los factores en estudios. A las 48 h hubo un aumento mayor de 2,15 unidades porcentuales en la PB con respecto a la hora cero. Se concluye que la adición de urea en el proceso de fermentación de la harina de frutos del árbol del pan en estado sólido incrementa la síntesis de proteína microbiana. Universidad Pedagógica y Tecnológica de Colombia 2015-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395 10.19053/01228420.4395 Ciencia y Agricultura; Vol. 12 No. 2 (2015); 91-101 Ciencia y Agricultura; Vol. 12 Núm. 2 (2015); 91-101 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395/3737 Copyright (c) 2016 CIENCIA Y AGRICULTURA |
| spellingShingle | bread tree fermentation in solid state flour from the bread tree. Árbol del pan fermentación en estado sólido harina del árbol del pan Brea-Maure, Odelin Elías-Iglesias, Arabel Ortiz-Milán, Abel Motta-Ferreira, Walter Hechavarría-Riviaux, Suset The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title | The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title_alt | Efecto de la urea y del tiempo en la fermentación en estado sólido de la harina de frutos del árbol del pan (Artocarpus altilis) |
| title_full | The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title_fullStr | The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title_full_unstemmed | The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title_short | The urea and time effect in the fermentation in the soIid state of the fruit s fIour of the bread tree (Artocarpus altilis) |
| title_sort | urea and time effect in the fermentation in the soiid state of the fruit s fiour of the bread tree artocarpus altilis |
| topic | bread tree fermentation in solid state flour from the bread tree. Árbol del pan fermentación en estado sólido harina del árbol del pan |
| topic_facet | bread tree fermentation in solid state flour from the bread tree. Árbol del pan fermentación en estado sólido harina del árbol del pan |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4395 |
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