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
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	(nh4)2so4 nata acetobacter xylinum Food processing and manufacture TP368-456
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
work_keys_str_mv	AT kamonwanrojsuntornkitti effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT nitipongjittrepotch effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT teerapornkongbangkerd effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT putkrongphanumong effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT mayurathongchuang effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum AT kitisartkraboun effectofnh42so4onsomequalitiesofnatadepinaproducedbyacetobacterxylinum
_version_	1718378299205353472

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

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