Elaboração de conserva fermentada (Nukazuke) de pepino amargo (Momordica charantia) em farelo de arroz (Nuka) e folhas de repolho

Abstract

Nigauri (Momordica charantia) or São Caetano Melon is an easily accessible vegetable and abundantly produced both in the city and on farms. This vegetable has some functional properties for glycemic control in diabetic people, among other attributes of health typically popular, which can be explored, mainly focusing on these properties. Nevertheless, it’s still little explored in the food area, because it has a peculiar flavor, appreciated mainly by Eastern communities. Considering the properties of this vegetable, it’s possible to originate a pickling with functional appeal. Thus, this work aim to produce a fermented (tsukemono) based on nuka (rice bran) originating the nukazuke (preserved vegetable food in fermented rice bran). Besides using nigauri it was tested using other types of vegetables for pickling. The analysis of the physical and chemical characteristics of nukadoko (fermented rice bran), nigauri in nature (bitter melon) and nigauri in the form of tsukemono (pickles) were performed for this work. The analyzes cover titratable acidity, pH, ashes, proteins, lipids, texture, moisture, total solids and minerals. Were also performed the yield calculation and the cost price to verify the possibility to enter in the labour market. Thus, with obtained results it’s possible to produce nigauri pickles based in nuka through natural and slow fermentation; also it’s possible to pickling other types of vegetables. It wasn’t possible to produce this pickling using isolated starter culture of yeast to optimize the time of fermentation of the paste. It´s possible to insert this type of pickles in the market as long as increase the amount of production, comparing de value of traditional eastern pickles sold on market.