Citation
Yeoh Q . L ., . and Lee G . L ., . and Fatimah Hassan, . Technology for producing 'nata' in Malaysia. pp. 36-39. ISSN 0127-4171
Abstract
Nata a product originating from the Philippines is traditionally prepared by fermenting coconut water with species of bacteria known as Acetobacter aceti subspecies xylinum. The production method is simple but precautions have to be taken to prevent contamination by other microorganisms and loss of activity of the strain used. The article describes the production process under local conditions the organism used and the composition of the product. On the average one litre of coconut water can produce 300-400 g of processed nata from each harvest. The fermentation period is about 12-14 days at room temperature and two or three harvests can be produced from each batch of substrate. Sensory evaluation was done and the results indicated that all the panel members found the product acceptable
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Abstract
Nata a product originating from the Philippines is traditionally prepared by fermenting coconut water with species of bacteria known as Acetobacter aceti subspecies xylinum. The production method is simple but precautions have to be taken to prevent contamination by other microorganisms and loss of activity of the strain used. The article describes the production process under local conditions the organism used and the composition of the product. On the average one litre of coconut water can produce 300-400 g of processed nata from each harvest. The fermentation period is about 12-14 days at room temperature and two or three harvests can be produced from each batch of substrate. Sensory evaluation was done and the results indicated that all the panel members found the product acceptable
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | COCOS NUCIFERA |
| AGROVOC Term: | PRODUCTOS FERMENTADOS |
| AGROVOC Term: | MALASIA/ FERMENTOS |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/18544 |
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