Nata formation using Averrhoa bilimbi (Kamias) fruit juice as substrate
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Date
2011-03
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Don Mariano Marcos Memorial State University – South La Union Campus
Abstract
Growth conditions for nata formation using kamias fruit juice as substrate for the nata producing organism Acetobacter aceti subsp. xylinum were determined. Thickness (mm) and weight (mg) were monitored on nata formed using five (5) amounts of inoculum, four (4) juice concentration, six (6) pH levels and five (5) amounts of sugar. Nata formed in the culture substrate after 10-day incubation at room temperature were sensorily evaluated as raw and cooked samples. The thickest and heaviest nata was formed in 25% juice concentration with 25% inoculum. Thickness and weight of nata increase with increase in the amount of inoculum from 5%-25% in 25% juice concentration. The thickest nata was likewise formed in substrates with 12% and 14% sugar at pH 4.5 and 5.0. Significant interactions were reflected among pH level and amount of sugar on the weight of nata. Acceptability of raw nata was generally perceived to be "slightly better than nata de coco. Likewise, the cooked nata was perceived to be "much better" than the reference sample-nata de coco.
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Abarcar, A. E. (2011). Nata formation using Averrhoa bilimbi (Kamias) fruit juice as substrate. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - South La Union Campus, Agoo, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.