Effect of sources of coconut water and acidulants on physico chemical properties of nata-de-coco

Effect of sources of coconut water and acidulants on physico chemical properties of nata-de-coco

Authors

  • Geethumol Thankappan College of Horticulture, Kerala Agricultural University, Vellanikkara 680 656, Thrissur, Kerala, India
  • P. Anitha College of Horticulture, Kerala Agricultural University, Vellanikkara 680 656, Thrissur, Kerala, India

Keywords:

Nata-de-coco, coconut water, Acetobacter

Abstract

A study was conducted to find out the effect of sources of coconut water and acidulants on the physicochemical properties of nata-de-coco (nata). Coconut water from WCT and CDO showed significant effect on the physico-chemical properties of nata. Days to nata formation (17.25), thickness of nata (8.62 mm), weight of nata (378.12 g), TSS (8.720 Brix) and total sugars (1.20g 100g-1) were significantly high when coconut water from CDO was used. However, protein (0.12%) was significantly high when nut water from WCT was used. Fibre (%) and moisture (%) were not influenced by sources of coconut water. Acidulants such as acetic acid and bilimbi juice were on par in their effect on physico-chemical properties of nata. Sugar content of the substrate, measured as total soluble solids (TSS° Brix) is the most important factor which determines the yield of nata.

Author Biography

Geethumol Thankappan, College of Horticulture, Kerala Agricultural University, Vellanikkara 680 656, Thrissur, Kerala, India

Dept. of Plantation crops and Spices MSc student

References

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Published

31-01-2019

How to Cite

Thankappan, G., & Anitha, P. (2019). Effect of sources of coconut water and acidulants on physico chemical properties of nata-de-coco. Journal of Tropical Agriculture, 56(2). Retrieved from https://jtropag.kau.in/index.php/ojs2/article/view/547

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Section

Short communications

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