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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Stefan cel Mare University of Suceava
2020
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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) |
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(nh4)2so4 nata acetobacter xylinum Food processing and manufacture TP368-456 |
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(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 |
work_keys_str_mv |
AT kamonwanrojsuntornkitti effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT nitipongjittrepotch effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT teerapornkongbangkerd effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT putkrongphanumong effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT mayurathongchuang effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT kitisartkraboun effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum |
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