Optimal of Nata production from mixed coconut water and pineapple juice
1997
Suvit Suwanno | Kasem Nhooritt | Surapong Phlernprashitporn (Rajamangala Institute of Technology. Nakorn Si Thammarat Campus, Nakhon Si Thammarat (Thailand))
Studied result of the optimal factors of Nata production from coconut water mixeed pineapple juice were used Acetobacter xylinum AGR 60 Nata producer. The reported in Nata production from mixed coconut water and pineapple juice. Used ratio 20:80 the optimized production medium should be composed of cane sugar 10 percent, urea 0.2 percent, ethanol 4 percent and adjusted pH to 3.5 with acetic acid. The bacteria produced thickness of Nata would reach to 2 cm in 14 days. When the culture was incubated at room temperature. The bleaching solution used 2 percent H2O2 it gave creamy Nata. Analyzed result of chemical characteristics on Nata production. Showed that it contained moisture 94 percent, fat 0.48 percent, fiber 1.2 percent, protein 0.73 percent and ash 1 percent.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
