DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION

Abstract

Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients such as coconut milk, molasses or molasses, and other juices such as melons, pineapples, oranges, bananas, guavas, strawberries etc. This study was undertaken to design, construct and develop a new Strawberry flavored Nata De Coco and Nata De Coco drink and its comparative quality assessment respect to comparative quality evaluation of Nata De Coco drink. Best quality Nata De Coco were obtained by using 71.34% water, 13% Sugar, 15% Nata De Coco, 0.03% Gellan Gum, 0.06% Sodium Citrate, 0.12% Calcium Lactate, 0.01% Ascorbic Acid, 0.03% Potassium Sorbate, 0.012% Sodium Benzoate, 0.12%,Strawberry Flavor, 0.23% Citric Acid Anhydrous, 0.05% Liquid Cap. Overall analysis shows that Nata De coco Drinks which are produced with 15% Nata De Coco shows the best results and for other parameters results are respectively 0.23%, 0.0144 acidity; 13 ± 0.2 °Brix and pH 3.6± 0.1. As per evaluation of three samples, average value of taste of sample S3 is accepted. Because we used less citric acid in S1, more less citric acid in S3. Taste of S3 is accepted because taste quality of S1 & S2 is not perfect as per standard. Flavor of sample S3 is better than S1 & S3.Organoleptic test of S3 is better than S1 & S2. At the end of all evaluation, S3 is accepted for manufacturing. Because it is tasted well among the samples are made.

Keywords

• nata de coco
• acetobacter xylinum
• coconut