Nata de coco product mixed in lychee juice
1993
Cherdchai Tang-amornsuksan | Warawut Khrusong (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro-Industry)
Development of nata de coco product mixed in lychee juice was studied. The nata used in the study was produced through the fermentation of Acetobacter xylinum in coconut water medium, which consisted of 60 g sugar, 9 g ammonium sulfate, 15 ml acetic acid, 885 ml coconut water and 100 ml A. xylinum starter, incubated at 32 deg C for 7 days. After fermentation, the nata products were boiled for 5 min, cool to room temperature and sliced into 1.5 cubic cm each. The conditions used in the development of the product were investigated and found that the sliced nata products had to be soaked in tap water for 12 to 24 h in 1:500 ratio by weight per volume to remove acetic acid and soaked overnight in 2 percent hydrogen peroxide for decolourization. Thereafter, the natas were mixed with lychee juice. It was found that 10 percent lychee juice adjusted to 40 deg Brix was accepted after the sensory evaluation test through the trained panelists. The shelf-life of nata product mixed in lychee juice was further studied. It was packed in a container, consisting of 250 g nata mixed with 200 ml of 10 percent lychee juice adjusted to 40 deg Brix and adjust pH to 3.6 by citric acid. the results showed that the products were stored at room temperature and in refrigerator for four weeks. The results showed that the products were still acceptable after four weeks of storage without spoilage at both temperatures. It means that the conditions used in processing of the nata de coco product mixed in lychee juice showed not only the preservation action, but also the quality of the product, itself.
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