Philippines are the place where many species of coconut can be found. Every component of coconut tree can be utilized. For example, from coconut fruits, it can produce several kinds of popular food and beverages such as coconut milk shake or nata de coco. Even though nata de coco is originated from Philippines but in 1993, Japanese people especially young people considered nata de coco a popular dessert; however, its popularity declined because their interest moved to another trendy dessert. Nata de coco is highly regarded for its high dietary fiber, and its low fat and cholesterol content. Besides that, no preservatives or other chemicals are added to Nata de coco. A researched by Japanese Food Scientists has proven Nata De Coco is an excellent deterrent of intestinal cancer and many other gastrointestinal disorders (Ma Bo Food, 2009).
Some of the characteristics of Nata de coco are chewy, translucent, jelly-like and it is an indigenous dessert. On top of that, Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes. It is produced by the bacterial fermentation of coconut water. Nata de coco is produced by the fermentation of coconut water or coconut milk, which gels through the production of microbial cellulose by Acetobacter xylinus. Acetobacter xylinum is the most efficient and widely used cellulose-producing bacterium in fermenting the coconut water to produce the nata de coco. Chemical purities are one of the most important features of microbial cellulose, which distinguishes it from that of plants and is usually associated with hemicelluloses and lignin. Interesting properties of microbial cellulose allow nata de coco to con...
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...rving an aroma. Ultrafiltration used to extraction of small molecules from a solution and enzymes, such as PPO and POD. It also can prevent enzymatic discoloration from coconut water. Then, Ultrafiltration can retain most of the minerals present in coconut water compare to pasteurization technique (Prades, 2014). Apart from that, by using high speed centrifugation followed by microfiltration and aseptic packaging can preserve coconut water for a period of at least six months.
Few studies have dealt with the quality and shelf life of processed coconut water. Concerning shelf life, it is clear that neither classical thermal pasteurization nor sterilization, nor microfiltration were sufficient to obtain a shelf-stable product without additives. Efficient results were obtained by adding molecules such as nisin, ascorbic acid or citric acid and sodium metabisulphite.
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
As the bottled water becomes more popular, people prefer to drink bottle water over tap water. According to them, it has a better quality and taste. Unfortunately, people are being fooled by the water industries. The “purified” water, as its label, comes from municipal reserves. This research will discuss:
Chocolate is a food in the form of a paste or solid block made from roasted and ground cacao seeds. As suspected, its name is derived
Although it has been known for nearly a century is a superficial application of coconut oil changed since 1930, when the dentist Weston Price examined traditional diet and its effect on dental health, as well as the overall health of the population living in the South Pacific. He found that their diet rich in coconut products is strong, regardless of the high concentration of fats and heart disease in
The plants of the genus Brassica include species very important for research and agricultural purposes including vital vegetable and oilseed crops (Augustine 2013). Research for these plants typically aim to increase their nutritional value and develop traits such as herbicide tolerance, sterility, and disease and pest resistance (Gupta 2012). One plant that can be used for research is Brassica rapa, in the form of Wisconsin Fast Plants, which are a rapid cycling variety that can be used for genetics investigations (Kinds Plants 2014).
Paturau, J.M. 1982. By-products of the cane sugar industry. Second ed. Elsevier scientific Publishing Co., New York. 366 pp.
(Afroakwa E.o, 2010) The saying "cocoa" is a debasement of the expression "cacao" that is taken straight from Mayan and Aztec dialects. (Grivetti L.e, 2009) Until generally as of late individuals finished not consider consuming the chocolate bar, drinking was the first utilization of chocolate, paying little respect to the confirmation of the Amazonian birthplaces, Mesoamericans were its unique organizers. (Backett S.t, 2008) The Maya created the first cocoa tree, these coca trees where developed by the Aztec of Mexico and the Inca of Peru. (Morganelli A, 2006) Many Maya relics like models, divider paintings, and earthenware vases, show Gods, Kings, People, and creatures drinking chocolate however despite the fact that all the Maya drank chocolate, just the affluent drank in refreshment from explained vessels. (Minifie B.w, 1989)the Maya of the Yucatan and Aztec of Mexico growed cocoa much sooner than first experience with Europeans.
Coconut oil does not only promote its benefits in weight loss but also in other areas as
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
Chocolate is a sweet food preparation made of cacao seeds in various forms and flavors. It has large application in the food industry and can be consumed either as a final product or as a flavoring ingredient for a great variety of sweet foods. Its primary ingredient – cacao, is cultivated by many cultures in Mexico and Central America as well as in some countries in West Africa, such as Cote d’Ivoire.
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
Enzymes, such as cellulases, which catalyse the breakdown of cellulose, have been isolated from several different organisms, including fungi. However, the purification of enzyme from these sources is expensive, on the order of $5.50 per gallon of ethanol produced. Genetic engineering or biotechnology has already played a key enabling role in the development of cellulosic biomass conversion technologies by dramatically reducing the cost of cellulase production from about $5.50 per gallon of ethanol to $0.10-15 per gallon of
MacLennan R, Zhang A. “Cuisine: the concept and its health and nutrition implications-global.”Asia Pacific J Clin Nutr. 13.2(2004):131-135. Print.
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.