Screening substrates and additives for enhancing yield and quality of nata-de-coco (Record no. 159995)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04069nam a22001817a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 633.8 |
| Item number | GEE/SC |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Geethumol Thankappan |
| 245 ## - TITLE STATEMENT | |
| Title | Screening substrates and additives for enhancing yield and quality of nata-de-coco |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellanikkara |
| Name of publisher, distributor, etc | Department of Plantation Crops and Spices, College of Horticulture |
| Date of publication, distribution, etc | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 59p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc. |
| 520 3# - SUMMARY, ETC. | |
| Abstract | Coconut water is an important by-product of copra and oil industry, which is merely, wasted at the copra production centres. Bacterial cellulose produced by the Acetobactor xylinum at the air liquid interphase of coconut water is popularly known as Nata-de-coco. Nata is gaining popularity because of its high dietary fibre content and low calorific value. It is an excellent ingredient for ice creams, cocktails and other food products. Raw Nata is transparent without any colour and flavour. In order to enhance consumer acceptability, improving colour and flavour of Nata-de-coco by using under exploited fruit and vegetables and addition of natural flavours can go a long way in improving palatability and consumer acceptability of the product. Therefore, the present investigation entitled “Screening substrates and additives for enhancing yield and quality of Nata-de-coco” was undertaken to study the performance of coconut water from tall and dwarf cultivars to improve yield and quality of Nata –de-coco, to evaluate the suitability of substrates for blending with coconut water for nata production and to evaluate the suitability of additives and flavours to improve consumer acceptability of Nata-de-coco. The study revealed that coconut water from tall (WCT), dwarf (COD) cultivars showed significant effect on the physico-chemical characters of Nata formed. It was observed that days to Nata formation (17.25), thickness of Nata (8.62 mm) and weight of nata (378.12g), TSS (8.720 Brix), total sugar (1.20 per cent) were significantly higher when coconut water from COD cultivar was used. These parameters recorded lower mean values when coconut water from WCT was used for Nata- de-coco production. Fibre (%) and moisture (%) were found to be not influenced by sources of coconut water, so also sources of acidulants did not influence acidity. However, protein (%) was found significantly higher when water from WCT was used. When various fruit juices were blended with coconut water, significant effect was observed on physico-chemical qualities of Nata. The parameters like thickness, weight, TSS, total sugar of the Nata recorded higher mean values when coconut water blended with water melon juice (11.33mm, 416.33g, 9.590 Brix, 2.18g ) and mango juice (11.00mm, 401.67g, 9.580 Brix, 2.16g ).The highest mean score for appearance (8.06), colour (7.46), flavour (8.40), taste (8.20), after taste (7.26), chewiness (6.44), overall acceptability (8.40) and total score 61.65 was recorded in T5- coconut water was blended with pineapple juice. Nata-de-coco from water of WCT and COD packed with sugar syrup, West Indian cherry syrup, and roseapple syrup and flavoured with ginger and vanilla extract. The result showed that highest mean score for appearance, colour, after taste, texture and overall acceptability such as 8.46, 8.60, 7.66, 7.86, and 8.53 respectively when Nata obtained from COD was packed in roseapple syrup and flavoured with vanilla extract. From the present study it can be concluded that Nata produced from water of COD gave highest thickness, weight, TSS and total sugar. Acidulant sources such as acetic acid and bilimbi juice are equally effective in maintaining the pH of substrates. Blending coconut water with water melon juice/mango juice can be done to improve yield and quality of Nata. Nata packed in roseapple syrup and flavoured with vanilla extract improve the consumer acceptability. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Horticulture |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Plantation Crops and Spices |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Anitha, P (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810143503 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2018-04-11 | 633.8 GEE/SC | 174197 | 2018-04-11 | Theses |