Normal view MARC view ISBD view

Comparative study of the physical and sensory properties of nata from sugar palm sap and coconut milk / by Hannah L. Ayos, Alyssa V. Marero and Mary Rose R. Mojica.

By:

Ayos, Hannah L [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2005.Description: xv, 41 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

663.64 Ay6 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: AYOS, HANNAH LANDICHO, MARERO, ALYSSA VICEDO, MOJICA, MARYROSE ROLLON. Cavite State University, Indang, Cavite. "Comparative study of the Physical and Sensory Properties of Nata from Sugar Palm (Arenga Pinnata) Sap and Coconut Milk."Adviser: Mrs. Fe N. Dimero This study was conducted to produce nata using sugar palm sap and coconut milk as culture media and compare the physical and sensory properties and consumers acceptability of the products. Growing medium for nata from sugar palm sap was prepared by mixing three liters of nata starter, 100 ml of glacial acetic acid, 1/2 kilogram of sugar with 6 liters of freshly collected and strained sugar palm sap. Production of nata from coconut milk was done by extracting the milk of grated coconut with six liters of water. The six liters of mixture were strained with clean cheesecloth. Three liters of nata starter, 100 ml of glacial acetic acid and I kilogram of sugar were added to the coconut mixture. The mixtures were poured separately in plastic trays, were covered with papers and were kept at room temperature and were harvested at the 14th day. Harvested nata were processed for evaluation using 1:1 proportion of sugar and nata. The two samples were evaluated using sensory evaluation by thirty respondents from Indang, Cavite. Results of evaluation showed no significant difference in terms of sweetness, flavor, odor, and general acceptability. Certain degree of darkening was observed in nata from sugar palm sap, which resulted to inferior color quality. Nata from sugar palm sap, however, was softer and finer in texture than the nata de coco. In terms of consumer acceptance, which was conducted to 100 respondents from Indang, Cavite, nata de coco was given a higher degree of acceptability than the nata from sugar palm sap, which was attributed to the inferior color quality of the latter.

List(s) this item appears in: Sugar Palm

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	663.64 Ay6 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-466		00000936

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

AYOS, HANNAH LANDICHO, MARERO, ALYSSA VICEDO, MOJICA, MARYROSE ROLLON. Cavite State University, Indang, Cavite. "Comparative study of the Physical and Sensory Properties of Nata from Sugar Palm (Arenga Pinnata) Sap and Coconut Milk."Adviser: Mrs. Fe N. Dimero
This study was conducted to produce nata using sugar palm sap and coconut milk as culture media and compare the physical and sensory properties and consumers acceptability of the products.
Growing medium for nata from sugar palm sap was prepared by mixing three liters of nata starter, 100 ml of glacial acetic acid, 1/2 kilogram of sugar with 6 liters of freshly collected and strained sugar palm sap.
Production of nata from coconut milk was done by extracting the milk of grated coconut with six liters of water. The six liters of mixture were strained with clean cheesecloth. Three liters of nata starter, 100 ml of glacial acetic acid and I kilogram of sugar were added to the coconut mixture.
The mixtures were poured separately in plastic trays, were covered with papers and were kept at room temperature and were harvested at the 14th day. Harvested nata were processed for evaluation using 1:1 proportion of sugar and nata.
The two samples were evaluated using sensory evaluation by thirty respondents from Indang, Cavite. Results of evaluation showed no significant difference in terms of

sweetness, flavor, odor, and general acceptability. Certain degree of darkening was observed in nata from sugar palm sap, which resulted to inferior color quality. Nata from sugar palm sap, however, was softer and finer in texture than the nata de coco.
In terms of consumer acceptance, which was conducted to 100 respondents from Indang, Cavite, nata de coco was given a higher degree of acceptability than the nata from sugar palm sap, which was attributed to the inferior color quality of the latter.

Submitted to the University Library R-466