Revised Nata de Coco

March 19, 2018 | Author: Mae Bernadette | Category: Cellulose, Bacteria, Food & Wine, Food And Drink, Chemistry
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UNIVERSITY OF SAN CARLOS Nasipit, Talamban, Cebu CityChE 313 L Industrial Chemistry Laboratory GROUP1- WEDNESDAY 7:30 – 10:30 am Production of Nata de Coco LABORATORY INSTRUCTOR: Dr. Andresa S. Allera GROUP 1 MEMBERS: Bote, Mae Bernadette Doroy, Clarince Joyce Dividina, Rosauro Lasala, Jovan Andrew Using the process of fermentation. In the early 90’s. Historical Background Being an archipelago. the coconut.I. Nata De Coco was embraced by the public as an affordable desert. very few studies was conducted to elucidate the biochemical and microbiological aspects of fermentation in nata production for food. The recorded revenue in 1991 for export in Japan was around $ 170. That's why Filipinos utilize coconut trees. Gaining mass popularity because of it's taste the notoriety spread nationwide quickly. Nata De Coco had a surprising boom in the export market when it created a surge of demand from Japan. the Philippines home many species of coconut. Armed with simplified method of production. through it's livelihood program administered via DOST (Department of Science and Technology) implemented the transfer of technological information and production training workshop among livelihood projects and small scale private enterprise to keep up with the demand. biosynthetic pathway. One of the main use of coconut tree is its fruit. especially on the fiber microstructure. Acetobacter xylinum. and even the newly formed buds or soot. Nata de Coco was introduced in Indonesia around 1987. The Spanish name is a result of Spain's colonization of the Philippines. from its roots to its leaves. . the Phil. Filipinos were able to create a native delicacy using coconut cream. 000. In the late 90's the export demand simmered down as other countries like Thailand. Nata de coco is Spanish for "cream of coconut". Nata de Coco is the name best known in the Philippines to describe a chewy. Using this process. Microorganisms ability to synthesize new products from one substrate had been employed since ancient times. Objectives: a) Apply the fundamental principles of aerobic fermentation by bacteria in food production b) Describe the chemical reactions associated with nata production c) Determine possible economically viable sources of substrate for making nata d) Qualitatively describe the effect of substrate and growth conditions of bacteria on nata production e) Identify the different applications of nata f) Prepare 500 grams of nata appropriately packed for presentation and submission II.00. Although this bacterial cellulose has been subjected for extensive investigation. Gov't. its products which includes wine. Nata is actually cellulose mat produced by certain strains of Acetobacter xylinum through traditional static fermentation. Cream in this sense means the fat from the coconut milk. vinegar and bread had been the major source of nutritious foods for us. and production of cellulose in agitated culture. Indonesia and Malaysia join bandwagon of production and export trade. jelly-like food product processed from coconut water with the help of bacteria. which is composed mainly of lipids. translucent. Upon mixing. There are two ways on doing this.) Place the tray with the nata de coco mixture into an incubator and leave it there for about a week under room conditions. Theoretical Background Nata de coco is produced from coconut cream and some bacterial action. to grow in the higher oxygen tension at the surface of the medium. A single A. aerobic bacterium that has long served as a model organism for the study of bacterial cellulose synthesis. Most commercial applications of cellulose produced by Acetobacter have employed static batch culture to produce sheets . avoiding contamination. xylinum. Make sure that any movement of the tray will be avoided for the said period. the resulting mixture is transferred into a tray and covered by a cheesecloth. The formation of this floating cellulose matrix is thought to allow A. ink and adhesives. The fibres are formed in the membrane by cellulase synthase and consequently secreted from a row of 50 – 80 pore-like synthetic sites along the longitudinal axis of the cell. It has also been used as short term protection for burned skin prior to skin grafting. More specifically. fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol. In a general sense. Some practical applications of bacterial cellulose include: sensitive diaphragms for stereo headphones. the first is on a sterile environment. rinse it with a boiling water twice. an obligate aerobe. Basically it's the croorganisms who works to come with the final product.III.through fermentation. (If you want to disinfect the tray. Then a starter medium containing the Acetobacter species. Upon extracting the coconut cream. Acetobacter xylinum is a gram-negative. A cellulosic layer is expected to be formed within a week.4-glucan chains which are then excreted into the surrounding medium forming ribbon-like bundles of microfibrils. Basically that is the nata de coco already. and second is non-sterile. It should be harvested immediately and stored in a container with water. The produces crystalline fibres resemble in width and structure average fibrils form many plants and algae. a mature coconut should be obtained and cut into two exposing its meat. First. paint. a type of acid forming bacteria. Fermentation occurs naturally in many different foods given the right conditions. The meat is grinded and pressed releasing the co called coconut cream. primarily because of the large quantities it produces. set it aside first. and humans have intentionally made use of it for many thousands of years. thickeners for foods. is added to the coconut cream prepared earlier. xylinum cell is capable of polymerizing 200 000 glucose molecules per second into β-1. fermentation can refer to the use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in certain foods. A little water can be added for better extraction. 4-glucan chains which are then excreted into the surrounding medium forming ribbon-like bundles of microfibrils.’ This food product has become popular in Japan as a high-fiber. visible only under an electron microscope. Microfibril . typically involving effervescence and the giving off of heat. Fermentation . fresh coconut. High yield commercial production of bacterial cellulose will require agitated (shaking) culture techniques.of cellulose that can be sterilized to kill the bacteria and washed to remove microbial waste product contaminants.An insoluble substance that is the main constituent of plant cell walls and of vegetable fibers such as cotton. IV. Cellulose . Definition of Terms 1. A single A. yeasts. grated 325 mL or 1¼ cups glacial acetic acid 600 g or 3 cups refined sugar 500 ml or 2 cups coconut water 12 L tap water 2 L nata starter Cheese cloth Strainer Large mixing bowl (1) 1L beaker (1) 400mL beaker Fermenting basins/jars V. VI. or other microorganisms. low-calorie food. primarily because of the large quantities it produces. It is a polysaccharide consisting of chains of glucose monomers.A small fibril in the cytoplasm or wall of a cell. There has been some limited success in the laboratory studies producing cellulose in this way.The chemical breakdown of a substance by bacteria. Japanese investigators have developed a technique to harvest Acetobacter cellulose from shallow culture pans with a windup roller device to pull the cellulose slowly from the surface of the culture medium. 3. . but. 2. and typically aggregated into coarser fibrils or structures. Processes/ Reactions Involved Acetobacter xylinum is a gram-negative. yielding an edible product called ‘‘nata de coco. at present. Recently. there are no commercial applications of this process. Materials/ Apparatus/ Equipment Used 1 kg. One large scale commercial application is the production of bacterial cellulose in a nonaseptic medium of sugar-enriched coconut milk in the Philippines. aerobic bacterium that has long served as a model organism for the study of bacterial cellulose synthesis. xylinum cell is capable of polymerizing 200 000 glucose molecules per second into β-1. It is mixed in one of the most popular refreshment. puddings and fruit mixes. and can accompany many things including pickles. macapuno.The produces crystalline fibres resemble in width and structure average fibrils form many plants and algae. the halo-halo. The fibres are formed in the membrane by cellulase synthase and consequently secreted from a row of 50 – 80 pore-like synthetic sites along the longitudinal axis of the cell. an obligate aerobe. they also inhibit the undesirable micro-organisms. Strips of nata de coco are used in mass-produced bubble tea drinks as a healthier alternative to tapioca. they speed up the fermentation process as there is no time lag while the relevant microflora colonize the sample. ice cream. The formation of this floating cellulose matrix is thought to allow A. starter cultures (similar to those used in the dairy industry) are recommended. Bacterial reaction C2H5OH + O2 Alcohol CH3COOH + acetobacter acetic acid H2O water In this type of fermentation. . Because the starter cultures used are acidic. Nata de coco is highly regarded for its high dietary fibre. ube and leche flan. to grow in the higher oxygen tension at the surface of the medium. sweetened bananas and sweet potatoes. xylinum. VII. Product Characteristics/ Applications Nata de coco is most commonly sweetened as a candy or dessert. drinks. with other stuffs like red beans. Not only do starter cultures ensure consistency between batches. and its low fat and cholesterol content. Ipa-ferment sa sulod sa 12-14 ka adlwa. Procedure ENGLISH VERSION 1. Ferment for 12-14 days. 5. BISAYA VERSION 1. Wash. Pasagda-i ang starter para gamiton ing 3-5 ka adlaw. 5. Ibubo ang mga sinagol sa mga limpyo ug sterilized na butanganan. 3. IX. 4.VIII. Idungag ang ubang ug isagol. Isala ang tuno gamit sa cheesecloth. Add the rest of the ingredients and mix. Isagol ang kinagud na lubi sa tubig. 3. 2. Hugasi. 4. Anihon. Schematic Diagram . 2. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Harvest. Mix grated coconut with water. Strain thru cheesecloth. Set aside starter for use in 3-5 days. References Cost Php 25/ whole coconut Php 100 .wikinut.doae.00 Php 35.org/docrep/x0560e/x0560e10.00/kilo http://www.com/Fermented-Food%3A-Nata-de-Coco/3f48k4jg/ http://www.php http://guides.nabt.html http://yhep. Materials Costing Materials Coconut milk Nata starter 325 ml Glacial acetic acid Cheese cloth Sugar XI.go.htm .th/worldfermentedfood/I_7_Suwanto.com/Fermented-Food%3A-Nata-de-Coco/3f48k4jg/ http://guides.blogspot.75 Php 32.wikinut.yolasite.com/bacterial-cellulose.00/L Php 22.fao.pdf http://www.pdf http://muhtaufiqmunawar.com/2009/02/pohon-kelapa-termasuk-dalamkeluarga.X.org/websites/institution/File/pdfs/american_biology_teacher/2000/0 62-06-0442.agriqua.    .@   °  ¾f  f D9..f  °f    . f°n n   °f ¾f f¾ff f°°   . n–f°¾¯¾ f   ¾° ¾  °  ½ n¾ €¯ °  ¾ ¾f  f  ° ¯½  ¾°n  f°n ° ¯ ¾  D¾°–   ½n ¾¾ € € ¯ °f°  ¾ ½ n¾ n °n ¾ °  ° –f f°   f  f  °   ¯f© ¾n  € °¾ € ¾ € ¾  D¾°– ¾ ½n ¾¾  ½°¾  f  n f f°f  nfn¾°–nn°n f¯ -ff .  © n ¾   f%½½ €° f¯ °f½°n½ ¾€f  n€ ¯ °f°  fn f°€ ½ n° % ¾n  n ¯nf fn°¾f¾¾nf °ff½ n° n%  ¯° ½¾¾   n°¯nff  ¾n ¾€¾ ¾f €¯f°–°ff % .ff  ¾n    €€ n € ¾ ¾f  f°  – n° °¾ € fn f ° °ff ½ n° % °€  €€  °f½½nf°¾€°ff €%9 ½f –f¯¾€°fff½½½f ½fn €½ ¾ °f°f° ¾ ¯¾¾°    ¾nf fn–°   °– f° fn½ f–    9½½° ¾ ¯  ¯f° ¾½ n ¾ € nn°  @f ¾  ½°¾  nn° ¾ €¯¾¾¾ f ¾ f°   ° ° €¯   ¾¾ °  €   ¯f° ¾  € nn°   ¾ ¾ €    nn°  n ¾ n¯½¾  ¯f° € ½ ¾  . n¾ °f¯  ¾ °° °   9½½° ¾  ¾n  f n   f°¾n °  ©   € ½ n ½n ¾¾ €¯nn°f   ½€ fn f n  fn °¯ -ff . n f¾ ° n  ° ° ° ¾f f°    -ff  nn¾ ½f°¾ € n f¯ € nn°  .  f¯ ° ¾ ¾ °¾  ¯ f°¾   €f €¯   nn° ¯  @  ½f°¾ °f¯  ¾ f  ¾ €½f° ¾n°f°€ 9½½° ¾  -ff¾fnfn ¾ ¯f½ n  n f°¾f°¾ €n  fn °¯– f °f ¾fn € ¯ °f°  – ¾ fn f n ¾  f¾ ° ¾ © n  €  °¾  ° ¾–f°  ¾½ nf °   €  ¯n¾n  ¾° n ½ff  f°  ½ n° € n ¾  ° f–f  n    €  ¾  ¾ f¾ n° n   n f    n ¯nff° ¯n –nff¾½ n¾€€ ¯ °f°°°ff½ n°€€  -ff   . nf¾ ¯ fn     ½ n f¾ f° f€€ f   ¾   f°°– ¯f¾¾ ½½f nf¾  €  ¾ f¾    °  ¾½ f  °f°  n  °   f #¾ -ff   . nf  f ¾½¾°– ¯ °   ½ ¯f   °  n f  f ¾–  € ¯f°  €¯ f½f° ¯   ¾¯½€  ¯   € ½ n°    9     –  ¾    ½–f¯ f ¯°¾   f@ % ½f¯ ° € n °n  f°  @ n°–%¯½ ¯ °    f°¾€  €  n°–nf °€¯f° f°  ½ n° f°°– ¾½ f¯°–    ½© n¾f° ¾¯f¾nf ½f  ° ½¾  ½½  ¯f°  @  n   ° °€ ½°f½f°f¾f°    ° f  ¾  ½ ¯f° ¾¯¯   °f¾ n° ¾ @ff° ° ° ¾ff° .ff¾f©° f° f–°€½ n°f°  ½f    . @  nf fn–°   -ff  nn ¾ ½ n  €¯ nn° n f¯ f°  ¾¯  fn f fn° – € ¯ °f°  f¾nf  ¾   n–f°¾¯¾  ¾  n¯     €°f ½ n  ¾ f¯f nn°¾   f° f° n° ½¾°–¾¯ f @ ¯ f¾ –° f° ½ ¾¾   f¾°– nnf nn°n f¯  f nf° f €   fn°  D½° fn°–   nn° n f¯  ¾   f¾  €¾  @ °f¾f ¯ ¯n°f°°– n  fn ¾½ n ¾ f½ €fn €¯°– fn f  ¾f  nn°n f¯½ ½f  f  @  f f¾° °–¾  €¾ ¾°f¾   °°¯ ° f °–n°f¯°f° f° ¾ n° ¾°° ¾    D½° ¯°–     ¾°– ¯  ¾ f°¾€   ° f f f°  n    f n ¾ n  %€  f°  ¾°€ n   f  °¾    f °– f  n % 9fn  f °ff nn¯ °f°°n ff°  f   €f f  ° ¯n° °¾ .¾n¯¯ nff½½nf°¾ €n ¾ ½ n  n  fn f  ¯½ ¾fn fnn ½ n ¾ ¾   .  ¾½ n€nf € ¯ °f°nf°  €     ¾  € f¾ nf°–  ¾–f ° fn    ¾  € fn f  n f fnn fn ° n f° € ¾  ¯ °f°nn¾°ff°¯f° €€  °€ ¾– ° –n° °¾ f°  ¯f°¾f ° °°f¯f ¾ €€¯f°¾f° ¾€ f¾   n  fn °¯¾f–f¯ ° –f f  n fn ¯ff¾°–¾  f¾f ¯ –f°¾¯€ ¾ € fn fn ¾ ¾° ¾¾ ½¯f nf¾ € f–  f° ¾ ½ n ¾ ¾°–  °¯n ¾nf½f  €½¯ °– –n¾  ¯ n ¾½ ¾ n° °   –nf°nf°¾nf  ° n  ° ¾° °– ¯ ¯ €¯°–  °   °  ¾ € ¯n€ ¾  @  ½ n ¾ n¾f°  €  ¾  ¾ ¯  ° f° ¾n f f– € ¾€¯¯f°½f°¾f° f–f @ €  ¾f  €¯ ° ¯ ¯ f°  n f¾ ¾°f¾ f° n°¾  °¾ n  €¯f€   ½   ¾° n ¾ ¾ f°–   °– °f f¾ €   n   @  €¯f° € ¾ €f°–n ¾ ¯f¾–f °¯ f° –f f  –°  – – ° °¾°f ¾€fn € ¯ ¯   ¯  ½fnnf f½½nf°¾ € fn f n ¾  °n  ¾ °¾  f½f–¯¾ € ¾   f ½° ¾ n ° ¾€€ ¾ ½f° °f° f  ¾ ¾ f¾f¾ °¾ f¾ ¾ ¯½ n°€ ° ¾°½¾°–f€°– .f ¾ ff°¯ ¯ °€ f f €  ¾f ½  n ¾nf ¾ ½ n  €¯ °f   f¾nff¾  °ff nnf f  ¾  f ¾ ¯¯ f f° ¾ °fn°f°  f    ° f– ° f ¾ °¾ € ¯ °f°¾   n° ¾° € f nf  f  ¾n f¾¾–f ° f° fn   f° fn  . n€    ¾¯f €  °   n½f¾¯  f € f n   ¾   ° °  f°  n°¯n¾n½ f° ½nff–– –f °nf¾ € ¾¾n ¾    .€n ¾ fnf° ¾    fn ff° f¾  ¯ ¯n ff¾  ½ nn°f¯°f°¾ ° f– ¾nf n¯¯ nff½½nf°¾ ½ n°€ fn f n ¾ °f°°f¾ ½n¯ ¯€¾–f °n nn°¯° 9½½° ¾   °– f°   ½ nnf ##°ff nn #@¾€ ½ nf¾ n¯ ½½f°f½f°f¾f – €   nf €  n ° f½f° ¾ ° ¾–f¾f   ½ f n°  f ¾n  fn n ¾ €¯¾fn ½f°¾f° ½  n ½   n ¾  ¾ €¯   ¾€fn  €   n  ¯ ¯  –    n¯¯ nf ½ n° € fn f n ¾      f–f  %¾f°–% n   n° ¾  @   f¾ °¾¯ ¯ ¾nn ¾¾° f f¾  ¾½ n°–n ¾ °¾f    f½ ¾ °   f °n¯¯ nff½½nf°¾€¾½n ¾¾    I   .f f¾$½½ff¾$½¯ °D¾  – € ¾nn° –f  ¯*n½¾–fnffn n fn  –n½¾ €° ¾–f ¯n½¾nn°f  f½f  °ff¾f    I  €°°€@ ¯¾    ¯ °f° @ n ¯nf  f °€f¾ ¾f°n   fn f  f¾¾   ¯n–f°¾¯¾ ½nf°°– €€  ¾n °n f°  –°–€€€ f    . ¾  °°¾  ¾ ¾f°n f¾ ¯f°n°¾ °€½f°n f¾f°  €  – f   € ¾ ¾n f¾ n°   ¾ f ½¾fnnf  n°¾¾°– € nf°¾ € –n¾ ¯°¯ ¾   9n ¾¾ ¾$ fn°¾°   n  fn °¯¾f–f¯ ° –f f  n fn ¯ff¾°–¾  f¾f ¯  –f°¾¯ €   ¾  € fn f n ¾  ¾° ¾¾  ½¯f nf¾  €   f–  f° ¾  ½ n ¾  ¾°–    °¯ n  ¾ nf½f   € ½¯ °–   –n¾  ¯ n ¾ ½  ¾ n°  °   –nf° nf°¾ n f   ° n   °   ¾° °– ¯ ¯ €¯°–  °   °  ¾ € ¯n€ ¾     .  ¾ n f°  f– ¯°–  %% f  %%¯ f   ¯ °°– f¾°¾$©f¾   I  . @ ½ n ¾n¾f° €  ¾ ¾ ¯  ° f° ¾n f f– € ¾€¯ ¯f°½f°¾f° f–f @ €  ¾f €¯ ° ¯ ¯ f°  n f¾ ¾°f¾  f° n°¾  °¾ n  €¯f€ ½  ¾° n¾ ¾f°–  °– °ff¾€ n  @ €¯f°€¾€f°–n ¾ ¯f¾– f °¯ f° –f f  –° – – ° °¾°f  ¾€fn € ¯ ¯          fn f fn° . + n  °¾½ €€ ¯ °f° ¾f n ¾%¾¯f¾ ¾ °  f° ¾% f   n¯¯ °  - 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