Figure 7.2
Cleaning harvested nata by soaking
in water and washing thoroughly
Cutting the nata de coco into small
uniform cubes (ex.1.5×1.5×1.5 cm 3 )
Completely removing the sour taste
and smell by soaking the cubes for
1–2 days in several changes of water
Boiling in water for 5 to 10 minutes
Adding sugar approximately equal to
the weight of the nata
Mixing thoroughly and setting aside
overnight
Adding a small amount of water and
boiling the mixture for 10–15 min or
until the nata becomes transparent
Packing the sweetened nata and sugar
syrup into sterilized preserving jars,
cans, or plastic bags
Sterilizing bottled nata by immersing
in boiling water for 30 min and
storage in a cool dry place
147
Applications and Products—Nata de Coco
Figure 7.2
Diagram.of.the.process.for.preparation.of.nata.de.coco.in.sugar.syrup.
(Akihiro et al. 2009).. The. main. sugars. in. fruit. juice. are. glucose,. sucrose,.
and.fructose..Because.the.sugar.compositions.and.pH.values.are.different.
according. to. the. fruit. type,. the. initial. pH. and. total. sugar. concentration.
of.these.fruit.juice.media.should.be.adjusted.to.optimal.levels.before.use.
as. culture. media. for. BNC. production.. The. addition. of. nitrogen. sources,.
such. as. yeast. extract. or. bacto. peptone,. to. the. fruit. juice. media. may. be.
used.to.improve.the.yield.of.BNC,.as.nitrogen.sources.contain.amino.acids.
and. proteins. that. promote. cell. growth.. Some. methodologies. that. have.
been. reported. for. enhanced. BNC. productivity. include. the. addition. of.
Cleaning harvested nata by soaking
in water and washing thoroughly
Cutting the nata de coco into small
uniform cubes (ex.1.5×1.5×1.5 cm 3 )
Completely removing the sour taste
and smell by soaking the cubes for
1–2 days in several changes of water
Boiling in water for 5 to 10 minutes
Adding sugar approximately equal to
the weight of the nata
Mixing thoroughly and setting aside
overnight
Adding a small amount of water and
boiling the mixture for 10–15 min or
until the nata becomes transparent
Packing the sweetened nata and sugar
syrup into sterilized preserving jars,
cans, or plastic bags
Sterilizing bottled nata by immersing
in boiling water for 30 min and
storage in a cool dry place
147
Applications and Products—Nata de Coco
Figure 7.2
Diagram.of.the.process.for.preparation.of.nata.de.coco.in.sugar.syrup.
(Akihiro et al. 2009).. The. main. sugars. in. fruit. juice. are. glucose,. sucrose,.
and.fructose..Because.the.sugar.compositions.and.pH.values.are.different.
according. to. the. fruit. type,. the. initial. pH. and. total. sugar. concentration.
of.these.fruit.juice.media.should.be.adjusted.to.optimal.levels.before.use.
as. culture. media. for. BNC. production.. The. addition. of. nitrogen. sources,.
such. as. yeast. extract. or. bacto. peptone,. to. the. fruit. juice. media. may. be.
used.to.improve.the.yield.of.BNC,.as.nitrogen.sources.contain.amino.acids.
and. proteins. that. promote. cell. growth.. Some. methodologies. that. have.
been. reported. for. enhanced. BNC. productivity. include. the. addition. of.