MSc.

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.