EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM

Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farmers who are not getting the right price for their...

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Autores principales: Kamonwan ROJSUNTORNKITTI, Nitipong JITTREPOTCH, Teeraporn KONGBANGKERD, Putkrong PHANUMONG, Mayura THONGCHUANG, Kitisart KRABOUN
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Publicado: Stefan cel Mare University of Suceava 2020
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Acceso en línea:https://doaj.org/article/cb148348ef13402ab99f70f63da1c270
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spelling oai:doaj.org-article:cb148348ef13402ab99f70f63da1c2702021-12-02T18:18:26ZEFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM2068-66092559-6381https://doaj.org/article/cb148348ef13402ab99f70f63da1c2702020-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/709/640https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farmers who are not getting the right price for their product. The objectives of this research were to study the various contents of (NH4)2SO4on total soluble solids, pH, % ethanol, thickness and yield of Nata de pina from pineapple juice (Ananascomosus L. cv. Pattavia) fermented by Acetobacter xylinum. (NH4)2SO4 was used as a nitrogen source and its contents for Nata de pina production at 30oC for 15 days were 0.3, 0.4 and 0.5 % w/v. Increasing 0.3 - 0.5 %w/v (NH4)2SO4 contents improved to utilize total soluble solids and % ethanol of Nata de pina and the lowest pH of Nata de pinawas obtained from using 0.5 % w/v of (NH4)2SO4. Using 0.5 %w/v of (NH4)2SO4led to the highest values of thickness and yield of Nata de pina after 15 days which were 12.14 mm and 100.02 g, respectively.Kamonwan ROJSUNTORNKITTINitipong JITTREPOTCHTeeraporn KONGBANGKERDPutkrong PHANUMONGMayura THONGCHUANGKitisart KRABOUNStefan cel Mare University of Suceavaarticle(nh4)2so4nataacetobacter xylinumFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 1, Pp 92-97 (2020)
institution DOAJ
collection DOAJ
language EN
topic (nh4)2so4
nata
acetobacter xylinum
Food processing and manufacture
TP368-456
spellingShingle (nh4)2so4
nata
acetobacter xylinum
Food processing and manufacture
TP368-456
Kamonwan ROJSUNTORNKITTI
Nitipong JITTREPOTCH
Teeraporn KONGBANGKERD
Putkrong PHANUMONG
Mayura THONGCHUANG
Kitisart KRABOUN
EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
description Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farmers who are not getting the right price for their product. The objectives of this research were to study the various contents of (NH4)2SO4on total soluble solids, pH, % ethanol, thickness and yield of Nata de pina from pineapple juice (Ananascomosus L. cv. Pattavia) fermented by Acetobacter xylinum. (NH4)2SO4 was used as a nitrogen source and its contents for Nata de pina production at 30oC for 15 days were 0.3, 0.4 and 0.5 % w/v. Increasing 0.3 - 0.5 %w/v (NH4)2SO4 contents improved to utilize total soluble solids and % ethanol of Nata de pina and the lowest pH of Nata de pinawas obtained from using 0.5 % w/v of (NH4)2SO4. Using 0.5 %w/v of (NH4)2SO4led to the highest values of thickness and yield of Nata de pina after 15 days which were 12.14 mm and 100.02 g, respectively.
format article
author Kamonwan ROJSUNTORNKITTI
Nitipong JITTREPOTCH
Teeraporn KONGBANGKERD
Putkrong PHANUMONG
Mayura THONGCHUANG
Kitisart KRABOUN
author_facet Kamonwan ROJSUNTORNKITTI
Nitipong JITTREPOTCH
Teeraporn KONGBANGKERD
Putkrong PHANUMONG
Mayura THONGCHUANG
Kitisart KRABOUN
author_sort Kamonwan ROJSUNTORNKITTI
title EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
title_short EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
title_full EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
title_fullStr EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
title_full_unstemmed EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM
title_sort effect of (nh4)2so4 on some qualities of nata de pina produced by acetobacter xylinum
publisher Stefan cel Mare University of Suceava
publishDate 2020
url https://doaj.org/article/cb148348ef13402ab99f70f63da1c270
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