Utilization, Storage and Evaluation of Coconut Oil from Nata De Coco Scrapings

Total Page:16

File Type:pdf, Size:1020Kb

Utilization, Storage and Evaluation of Coconut Oil from Nata De Coco Scrapings ( 27 ) Food Preservation Science VOL. 23 NO. 4 1997 (Research Date 207 Utilization, Storage and Evaluation of Coconut Oil from Nata De Coco Scrapings DIZON,E. I*., MENDOZA,M. G.* and IINO H.** * Institute of Food Science and Technology, University ofthe Philippines Los Banos, College, Laguna 4031, Philippines; ** Showa Women's University, Taishido 1-7, Setagaya-ku, Tokyo 154, Japan. Crude oil from nata de coco scrapings was extracted using the modified Cruz-Bernardo process and oil refining was done by alkaline method. Chemical properties of the refined oil revealed that the differences in the sources of coconut, extraction method and refinement process do not affect the properties of oil as evidenced by the values obtained which fall within the acceptable established constants for coconut oil from fresh coconuts. Storage stability studies of the extracted crude oil at ambient room temperature for six-and-a-half months showed that oil stored in colored containers and treated with .035% a-tocopherol was significantly less prone to hydrolytic rancidity as compared with the untreated samples. However, crude oil from nata de coco cream has significantly higher free fatty acid values when compared with oil samples from fresh coconuts. Utilization of refined oil from nata de coco cream for deep-frying of plain prawn crackers showed in no significant difference the over-all quality of the samples deep-fried in two commercial brands of coconut oil. Nata de coco, a sticky of gelatinous substance, of coconut and nata de coco was one of the main is formed by a bacterium called Acetobacter aceti products of this effort. subsp. xylinum. The bacterium acts on the medium Nata de coco has gained in popularity in both consisting of coconut milk, glacial acetic acid, domestic and international markets, specifically in water and sugar to form a smooth, transparent or Japan, with its peak observed in 1993 to 1994. The opaque film that floats on the surface of the demand for nata de coco in foreign markets substrate. The medium contains the nutrients increased tremendously when it was repored that which stimulates the growth of the nata organism. nata is preventive for colon cancer due to its high However, these nutrients are not transmitted to amount of fiber content. Figure-conscious people the nata formed. Thus nata de coco may be used nata de coco as part of their diet too because considered as a food without nutritive value. It is of its low calorie content . mainly composed of water and polysaccharides The nata de coco industry became so popular in (fiber) . the Philippines, that the large volume of waste The technology of nata making originated in products from its production became a problem. Pagsanjan, Laguna in the Philippines, a century When nata de coco is harvested, a slimy substance back. However, the main substrate was the juice which adheres to the underside of the film in extracted from pineapple peelings. In 1954, the contact with the medium is scraped off. It was Philippine Coconut Authority spread the wonders found out that these nata de coco scrapings 208 Food Preservation Science VOL. 23 NO. 4 1997 (28) consists mainly of oil by CABRERA,F. 1995 2).Thus, nata de coco scrapings considering the relatively in mass production of nata de coco, a large high production of nata de coco and the increasing volume of oil can be extracted from these waste demand for coconut oil as well. products. Instead of dumping these wastes in the Coconut oil, like any other oil, is composed of soil or directly in to bodies of water, there by carboxylic esters from a single alcohol, glycerol, causing increased acidity of the system and HOCH2CHOHCH2OH. These carboxylic esters are pollution in the environment, the oil may be known as glycerides. Coconut oil is mainly a extracted for utilization in products where oil is a triglyceride, or more appropriately called main ingredient. triacylglycerol and consists of three fatty acids Tapping the oil from the waste products of nata bound to one glycerol. de coco production will be beneficial as an Hydrolysis of 100g commercial coconut oil will additional source of income for the nata growers produce 96.7g fatty acids and 13.9 glycerol. This and to manufacturers of coco-based products. fatty acid mixture is made up of nine different Thus, the aims of this study were (a) to extract fatty acids (Table1) . and evaluate the chemical properties of crude and Because of the high degree of saturation and refined oil from residual nata de coco crem, (b) fatty acid compositions of coconut oil, it is used to compare the storage stability of oil from nata de extensively both in the food and non - food coco cream to that of oil from fresh coconut and industries. Similarly, basic oleochemicals are selected commercial brands of coconut oil, and produced from coconut oil, namely, glycerol, fatty (c) to evaluate the efficacy of refined oil from nata acids, fatty acid methyl esters, fatty alcohols and de coco cream for cooking purposes. fatty amines (PCARRD, 1993) .13) Several studies have been conducted regarding Table 2 shows that the physical and chemical nate de coco production howerer, there were no properties of crude oil from fresh coconut and nata published articles available concerning coconut oil de coco cream have no marked difference. The from nata de coco. It is sential to study the saponification and iodine values of recovered oil possibility of extracting utilizable coconut oil from from nata de coco cream were reported 2 ) Table 1. Fatty acid composition of crude coconut oil13) (29) 〔Research Date〕 Evaluation of Coconut Oil from Nata De Coco Scrapings 209 Table 2. Physical and chemical properties of coconut oil from fresh coconut and nata de coco cream.2)7) pre,-treated scrapings were placed in clean, dry plastic containers, covered with aluminum foil and frozen at ordinary freezer temperature for 48 hours. The frozen scrapings were thawed and centrifuged at 45,000 rpm for 10-15 minutes. The liquid portion was discarded and the emulsion that remained in the centrifuged tube was transferred to a pan, heated and the oil that separates from the emulsion was filtered and weighed. The percent oil recovery was calculated as follows Amount of oil recovered/ %Oil recovery= •~ 100 Figure 1. Nata de coco scrapings Amount of scrapings Preparation of Crude Oil from Matured, Fresh (CABRERA,1995) to fall within the range of values Coconuts set for coconut oil from fresh coconut. This Matured, fresh coconuts were cracked open and indicated that the oil recovered from nata de coco the meat was machine-grated. The coconut milk cream has undergone no substantial changes even was extracted by pressing the grated coconut after the nata organism has acted on the coco - manually, and filtered through a cheesecloth. The based substrate. coconut milk was placed on a pan and heated to MATERIALS AND METHODS boiling with constant stirring. When all the water had evaporated, the oil that oozed out was filtered. Preparation of Crude Oil from Residual Nata De The extracted oil was weighed and the percent Coco Cream recovery was calculated. The process flow Nata de coco scrapings (Figure 1) were obtained diagram for the extraction of crude oil from from various nata de coco growers around Los matured coconuts is given in Figure 3. Banos, Laguna, Philippines. The film adhering to Stability Studies of Oil from Nata de Coco Cream the underside portion of nata in contact with the A. Effect of antioxidant addition and packaging substrate was scraped after harvest. The scrapings material The total oil recovered from nata de coco were blended to a creamy state and neutralized cream was divided into two portions: one portion with 5N sodium hydroxide to until pH7. 0. was treated with ƒ¿-tocopherol (as antioxidant) at The oil was extracted from the neutralized a concentration of 0.035% by weight, while the scrapings using the modified Cruz - Bernardo other portion served as control. Each portion was process ( Figure 2 ) , a process suggested by further divided into two : one was stored in a clear CABRERA(1995) 2) to be the more efficient method container while the other in a container fully of extracting oil from nata de coco scrapings. The wrapped with a carbon paper to protect the 210 Food Preservation Science VOL. 23 NO. 4 1997 (30) samples from exposure to light. The containers (ANOVA) and Duncan's New Multiple Range were filled with oil up to the brim, covered with Test (DNMRT) to find out if significant rubber stopper and sealed with paraffin wax. differences exsisted among samples. Then, all tubes were stored at 28-30•Ž for six-and Refinement of Oil from Nata de Coco Cream -a-half months . The crude oil from nata de coco cream was Crude oil extracted from fresh, matured coconuts refined for further utilization. Oil refining was also served as control. done using the method developed by LOZADA, B. Use of Accelerated Test The stability of SUMALDE and KOONTZ (1993) 6) and the flow crude oil from nata de coco cream was studied diagram of the process is presented in Figure 4. using a simple accelerated (Schaal) test. The method is known to result in a bland and About 100 ml of oil from nata de coco crem was odorless edible cooking oil. One kilogram of crude oil was placed in a placed in a clean, dry bottle, covered with aluminum foil, and stored in a well-aerated drying stainless steel container. This was neutralized oven at a temperature of 60•Ž. The increase in free slowly for 20 minutes using 2% sodium hydroxide fatty acids and peroxide values were monitored solution.
Recommended publications
  • Copy of Manila Mart Catering Menu
    DESSERTS Leche Flan 27 Cassava Cake 27 Whole (Bilao) Puto 1/2 - 13.75 | Whole - 25 Whole (Bilao) Puto with Salted Duck Eggs 1/2 - 16.25 | Whole - 29 Whole (Bilao) Biko 1/2 - 15.00 | Whole - 27 Whole (Bilao) Sapin-Sapin 1/2 - 14.25 | Whole - 26 Whole (Bilao) Ube Kalamay 1/2 - 14.25 | Whole - 26 Ginataang Bilo-Bilo 45 Ube Halaya 29 Ube Biko 25 Maja Blanca 25 Bibingka na Latik 15 | 27 Kutsinta 15 (25pcs) | 26 (50pcs) Pichi Pichi (cheese or grated coconut) 15 (25pcs) | 27 (50pcs) MANILA MART Turon 25 (25pcs) | 49 (50pcs) CATERING MENU PARTY PACKAGES WWW.MANILAMART.COM - NO DISH SUBSTITUTIONS PLEASE - PARTY PACK FOR 16 | $125 - $7.81 / PERSON @MANILAMART Choice of Small Tray: Bihon or Spaghetti 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) /MANILAMART 20pcs Chicken Inasal OR Crispy Fried Chicken Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan BIT.LY/2P1ZHKP PARTY PACK FOR 24 | $195 - $8.13 / PERSON C h oice of Medium Tray: Bihon or Spaghetti HOURS OF OPERATION: 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) TUES - SAT 10:00AM - 7:00PM (KITCHEN CLOSES @ 6PM) 26pcs Chicken Inasal OR Crispy Fried Chicken SUN 9:00AM - 6:00PM (KITCHEN CLOSES @ 3:00PM) Choice of Small Tray: Chop Suey or Sauteed Beans & Squash Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan PLEASE GIVE US AT LEAST A WEEK ADVANCE NOTICE FOR ALL CATERING PARTY PACK FOR 32 | $230 - $7.19 / PERSON ORDERS. PLEASE SCHEDULE AN APPOINTMENT OR EMAIL US AT C hoice of Medium Tray: Bihon or Spaghetti [email protected] FOR LARGER ORDERS.
    [Show full text]
  • COCONUT Post-Harvest Operations
    COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ......................................................................................................
    [Show full text]
  • SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
    GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
    [Show full text]
  • Maja Blanca Recipe
    Maja Blanca Recipe Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well. Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor. Try this Maja Blanca Recipe and let me know what you think. Maja Blanca Recipe Ingredients • 4 cups coconut milk • 3/4 cup cornstarch • 14 ounces condensed milk • 3/4 cup fresh milk • 3/4 cup granulated sugar • 15 ounces whole sweet kernel corn • 5 tbsp toasted grated coconut Cooking Procedure 1. Pour the coconut milk in a cooking pot and bring to a boil. 2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. 3. Simmer for 8 minutes 4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted 5.
    [Show full text]
  • National City / 619-477-7071
    Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
    [Show full text]
  • 272 New Technologies on the Production of Virgin
    NEW TECHNOLOGIES ON THE PRODUCTION OF VIRGIN COCONUT OIL AND THEIR APPLICABILITY TO INTEGRATED COCONUT PROCESSING MODULES Divina Bawalan* Abstract The increasing number of published books, literatures, results of medical researches and internet information extolling the beneficial effects of coconut oil to the human body led to the development of a “niche” and very high value market for a special type of coconut oil which is processed differently from the traditionally known refined, bleached and deodorized (RBD) coconut oil. From a much maligned substance in the 80’s which has been claimed by American Soybean Association as causing heart disease and atherosclerosis, this high quality version of coconut oil which is now generally referred to as virgin coconut oil has resurrected its reputation and made a dramatic turn-around in the world market as a functional food that not only nourishes but also heals. Dubbed as the ‘healthiest oil on earth”, virgin coconut oil (VCO) is processed from the fresh and mature kernel of the coconut and its derivatives coconut milk and coconut milk residue. The paper presents salient information on the 8 different processes for producing VCO (4 from fresh kernel, 3 from coconut milk and 1 process from coconut milk residue), the advantages and disadvantages of each process, the quality control requirements and critical control points to be followed to insure the production of high quality VCO, the applicable scale of operation for each process and the required machineries and equipment. The sensory evaluation attributes to assess the quality of VCO in the absence of laboratory analysis are also discussed.
    [Show full text]
  • Universidad Autónoma Del Estado De México
    UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO CENTRO UNIVERSITARIO UAEM VALLE DE CHALCO ALTERNATIVAS PARA INCREMENTAR LA COMPETITIVIDAD DE EMPRESAS AGROINDUSTRIALES COCOTERAS A TRAVÉS DEL APROVECHAMIENTO INTEGRAL DE SUS MATERIAS PRIMAS TESIS QUE PARA OBTENER EL TÍTULO DE LICENCIADA EN CONTADURÍA P R E S E N T A REYNA RIOS BARRERA ASESORA: MTRA. EN F. NIDIA LÓPEZ LIRA VALLE DE CHALCO SOLIDARIDAD, MÉXICO. FEBRERO 2013 2 Agradecimientos Doy Gracias a Dios, por estar siempre conmigo en todo momento. Debo agradecer de manera especial y sincera a la Mtra. Nidia López Lira por su apoyo y confianza en mi trabajo y su capacidad para guiarme, por sus ideas que han sido un aporte invaluable, no solamente en el desarrollo de esta tesis, sino también en mi formación. Le agradezco también el haberme facilitado siempre los medios suficientes para llevar a cabo todas las actividades propuestas durante el desarrollo de esta tesis. Muchas gracias. Quiero expresar también mi más sinceros agradecimientos al Dr. Alejandro Barragán Ocaña, a la Dra. Rebeca Teja Gutiérrez, al C.P Luis Alberto Martínez Castro y al C.P René Ibáñez Martínez, por su importante aporte y participación activa en el desarrollo de esta tesis, destacando principalmente su disponibilidad y paciencia. Agradezco también al Proyecto de Investigación 3095/2011, del cual fui becaria, ya que me dio la oportunidad de participar activamente en él y conseguir la elaboración de la presente tesis. A la Universidad Autónoma del Estado de México, por haberme dado la oportunidad de formarme como persona y como profesionista. i Dedicatoria Con este trabajo de tesis se ve cumplido un objetivo muy importante en mi vida, deseo ofrecer el resultado de este esfuerzo a todas las personas que han estado a mi lado y especialmente al único que es digno de recibir todo el honor y gloria, a Dios.
    [Show full text]
  • We Cater for Any Occassions
    W E C A T E R F O R A N Y O C C A S S I O N S WEDDINGS, BIRTHDAYS, ANNIVERSARIES, LUNCHEONS, MEETINGS, REUNIONS, INAUGURATIONS, SOCIAL EVENTS CONTACT: ARIEL BARQUILLA MOBILE: 0278181923 EMAIL: [email protected] WWW.BARQUILLAS.CO.NZ CONTACT: ARIEL BARQUILLA MOBILE: 027 818 1923 EMAIL: [email protected] WEBSITE: www.barquillas.co.nz We Deliver Delicious Food On Time! MENU SELECTION Page 1 PORK IMBOTIDO PORK SIOMAI Filipino-style meatloaf made with a festive mixture of ground pork, carrots, Siomai is the Filipino term for and raisins wrapped around slices of steamed Chinese dumplings, usually eggs and sausage. Steamed to filled with pork or shrimp. perfection. PORK CALDERETA LUMPIANG SHANGHAI A Filipino tomato based stew dish, Filipino egg roll. The basic filling is composed of cubed pork ham or belly, ground pork along with minced potato, carrots, tomato sauce, liver onions, carrots, and seasonings such spread and other vegetables. as salt and ground black pepper. PORK MENUDO KARE-KARE A pork stew composed of pork belly, A filipino stew complimented with a hotdogs, pig liver, carrots, and potato. thick savory peanut sauce. Based It is cooked in tomato sauce and is with beef stew meat with a mixture of best eaten with white rice. different vegetables. PORK POCHERO CHICKEN PININYAHAN A Filipino Pork Stew, complimented by Chicken meat cooked in pineapple the sweetness of the saba banana, juice, coconut milk and pineapple and a unique sour blend of tomato chunks. sauce. PORK PININYAHAN FRIED CHICKEN Chicken pieces usually from broiler Pork meat cooked in pineapple juice, chickens which have been battered coconut milk and pineapple chunks.
    [Show full text]
  • Chapter 4 Safety in the Philippines
    Table of Contents Chapter 1 Philippine Regions ...................................................................................................................................... Chapter 2 Philippine Visa............................................................................................................................................. Chapter 3 Philippine Culture........................................................................................................................................ Chapter 4 Safety in the Philippines.............................................................................................................................. Chapter 5 Health & Wellness in the Philippines........................................................................................................... Chapter 6 Philippines Transportation........................................................................................................................... Chapter 7 Philippines Dating – Marriage..................................................................................................................... Chapter 8 Making a Living (Working & Investing) .................................................................................................... Chapter 9 Philippine Real Estate.................................................................................................................................. Chapter 10 Retiring in the Philippines...........................................................................................................................
    [Show full text]
  • Production of Nata De Coco - a Natural Dietary Fibre Product from Mature Coconut Water Using Gluconacetobacter Xylinum (Sju-1) G
    Intl. J. Food. Ferment. Technol. 5(2): 231-235, December, 2015 ©2014 New Delhi Publishers. All rights reserved DOI Number: 10.5958/2277-9396.2016.00006.4 RESEARCH PAPER Production of Nata de Coco - a Natural Dietary Fibre Product from Mature Coconut Water using Gluconacetobacter xylinum (sju-1) G. Gayathry Assistant Professor, Agricultural Microbiology, AC & RI, (TNAU) Kudumiyanmalai, Pudukkottai – 622 104 , Tamilnadu, India Corresponding author: [email protected] Paper No.: 102 Received: 07 Jan 2015 Accepted: 12 Dec 2015 Published: Abstract Nata de coco is a natural dietary fibre food product obtained by static fermentation of any sugar rich substrate using Gluconacetobacter xylinum. Nata producing microorganism has been isolated from sugarcane juice and was used to produce nata. The yield of nata was about 250 gL-1 in coconut water medium. G. xylinum (sju-1) produced more quantity of nata with thickness accounting to 13 mm and 15 mm in HS medium and mature coconut water medium, respectively. The water holding capacity, hardness and crude fibre content ofnata produced from coconut water medium were found to be 87.14%, 41 N and 11.25g respectively. The developed nata was formulated successfully in sugar syrup base using natural colorant obtained from beet root pigment. It could be concluded that the mature coconut water can very well be exploited for the development of nata-a value added fibre food, using G. xylinum (sju-1). Keywords: Nata de coco, static fermentation, Gluconacetobacter xylinum, coconut water medium, value added fibre food A large amount of mature coconut water is weight. The water trapped in the cellulose matrix is discarded during the course of coconut processing.
    [Show full text]
  • Recipe Booklet Filipino Recipes
    RECIPE BOOKLET FILIPINO RECIPES 2ND EDITION Cook Healthy Meals At Home TABLE OF CONTENTS COOKING WITH PRESSURE ................................................. 4 INSTANT POT DUO FUNCTIONS COOKING TIME ......... 5 MAINS ADOBONG PUSIT .................................................................... 6 ASADO PORK SPARERIBS ................................................... 7 BISTEK TAGALOG ................................................................... 8 DINUGUAN ................................................................................. 9 GINATAANG KALABASA ....................................................... 10 PANCIT CANTON ..................................................................... 11 PINAPUTOK NA ISDA ............................................................. 12 PININYAHANG MANOK .......................................................... 13 POCHERO ................................................................................... 14 SINIGANG NA BAKA ............................................................... 15 DESSERTS BIBINGKA .................................................................................... 16 CHAMPORADO ......................................................................... 17 SAPIN-SAPIN ............................................................................. 18 STORE LOCATIONS ................................................................ 19 Cooking with Pressure FAST The contents of the pressure cooker cooks at a higher temperature than what can be achieved by a conventional
    [Show full text]
  • Philippine Coconut and Oil Palm Commodity Prices Monthly Average for (JUNE) 2020 Buying/Farmgate Prices (Php)
    Philippine Coconut and Oil Palm Commodity Prices Monthly Average for (JUNE) 2020 Buying/Farmgate Prices (Php) COMMODITY PRICES UNIT REGION 4A 4B 5 6 7 8 9 10 11 12 ARMM AVERAGE FOOD Fresh Buko per piece 6.68 9.43 12.18 8.22 11.15 9.18 8.88 9.00 11.40 10.80 9.69 Fresh Buko – Aromatic per piece 32.00 20.00 25.00 40.00 29.25 Mature Whole Nut per piece 7.37 8.30 6.93 4.02 5.65 5.00 5.30 4.44 5.93 5.88 Dehusked Nut per kilogram 5.80 5.61 7.67 8.10 6.25 5.06 7.60 6.58 Virgin Coconut Oil per liter 250.00 450.00 677.08 489.00 587.50 520.00 553.00 260.00 500.00 476.29 Coconut Vinegar per liter 147.50 40.00 93.75 Coconut sap sugar per kilogram 240.00 20.00 70.00 245.00 143.75 Coconut sap syrup per liter 120.00 30.00 0.00 30.00 30.00 17.60 37.93 Lambanog/coco wine per liter 85.00 0.00 157.75 150.00 0.00 97.00 81.63 Raw nata de coco per kilogram 30.00 30.00 40.00 50.00 37.50 NON-FOOD Coco Husk per kilogram 0.92 0.67 0.15 0.30 0.32 0.47 Coco Fiber per kilogram 9.16 7.87 12.00 10.00 10.00 15.00 10.67 Coco Twine per hank 3.73 4.50 7.25 3.75 4.81 Cocopeat/ Dust – Regular per kilogram 1.04 3.00 2.75 1.00 2.70 1.27 3.00 2.00 2.10 Cocopeat – Organic fertilizer per kilogram 2.00 5.00 5.00 5.00 4.25 Coco Shell per kilogram 3.97 7.00 2.80 3.00 2.35 3.08 3.60 2.50 4.33 3.63 Raw Shell Charcoal per kilogram 13.17 11.00 10.20 12.58 10.43 11.30 11.45 Coconut Lumber per board feet 24.00 15.80 17.50 21.67 15.30 14.75 14.50 11.00 22.22 12.16 16.89 Philippine Coconut and Oil Palm Commodity Prices Monthly Average for (JUNE) 2020 Selling/Millgate Prices (Php) COMMODITY
    [Show full text]