Physico-chemical characterization of nata de coco process by aerobic fermentation

Date

10-1994

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Carlito R. Barril

Abstract

Some physical and chemical changes involved in the biosynthesis of nata. de coco by aerobic fermentation were determined. The fermentation was completed for ten days and showed for the inoculated culture an increase in the ratio of fresh weight over thickness of the nata up to the second day to a. value of 5.36 and leveled off to about 2.34 thereafter. The uninoculated culture showed an increase in the ratio only after the seventh day up to the tenth reaching a maximum of 4.61. The results also showed that the reducing sugar content of the inoculated culture decreased by 66.5% with about 1.06% remaining after ten days of culture, while the uninoculated culture showed only 35.4% decrease or utilization efficiency of reducing sugar. On the other hand there was no significant change in the fat content of both the inoculated and uninoculated media. with almost the same levels remaining after ten days of culture indicating that the fat was not metabolized during nata formation. The acidity of the inoculated culture medium was found to increase during the fermentation from an initial pH of 3.94 to 3.64 corresponding to a. decrease of 2.54%. The acidity of the uninoculated culture, on the other hand, showed an increase in pH of 1.97%.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1994 C4 L66

Document Type

Thesis

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