Studying Nata de Coco Processing from Sugarcane Juice

Authors

  • Phuong Le Thi Nguyen Faculty of Health Science and Financial Accounting, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.
  • Ngan Thi Nguyen Faculty of Health Science and Financial Accounting, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.
  • Dai Tran Thanh Faculty of Health Science and Financial Accounting, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.
  • Duyen Thuy Thi Nguyen Faculty of Health Science and Financial Accounting, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.

Abstract

Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum. This study used sugarcane juice to replace coconutwater medium in nata de coco processing. Sugarcane juice is cheaperand more popular than coconut water. The results show that diluted cane juice 2 times, add sugarreaches 9oBrix, the appropriate pH is 4.5 and the appropriate temperature is 3oC, fermentation time 10 days which can produce thick agar with a weight of 160 g/l.

How to cite this article: Nguyen PLT, Nguyen NT, Thanh DT et al. Studying Nata de Coco Processing from Sugarcane Juice. J Adv Res Food Sci Nutr 2021; 4(2): 26-31.

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Published

2022-02-03