Substituting Coconut Water with Bean Sprout in the Production of Bacterial Cellulose (Natadecoco)
Keywords:
Bacterial Cellulose, Natadecoco, Bean Sprout, AcetobacterxyliniumAbstract
Bacterial cellulose (Nata de coco) is a chewy, translucent, jellylike food produced by the fermentation of coconut waterwhich gels through the production of microbial cellulose. Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert and can accompany a variety of foods, including pickles, drinks, ice cream, puddings and fruit cocktails. The cellulose used is Acetobacterxylinium, this study determined the feasibility of using bean sprout to replace coconut water in producing natadecoco Optimal result of coconut water substitution in a 1 litre of the cultureincluded: 10% juice of bean sprout (100 g bean sprout), 20% v/v ethanol 98%, 20g sugar, 4 ml acetic acid, ratio of monosunfat/ amino phosphate is 2:1, and pH=3.6-4.1.
How to cite this article:
Ngan NT, Dai TT, Thuong PL et al. Substituting Coconut Water with Bean Sprout in the Production of Bacterial Cellulose (Natadecoco). J Adv Res Food Sci Nutr 2019; 2(1&2): 34-37.
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