Ichem.lab Nata

Nata de CocoMaking

Group No. 4, 3ChE - D

PACIA, Rose MardiePADLAN, Carlo Erik JuanPATEÑA, Justine Nicole

Dr. Benedicta Alava

Introduction

Nata de CocoNata de Coco

• “ “Nata de coco” came from Spanish "cream of Nata de coco” came from Spanish "cream of coconut". Cream in this sense means the fat from coconut". Cream in this sense means the fat from the coconut milk. The Spanish name is a result of the coconut milk. The Spanish name is a result of Spain's colonization of the Philippines.Spain's colonization of the Philippines.

• Due to its high demand, it became a Miracle Due to its high demand, it became a Miracle Product to the Philippines’ cottage industries.Product to the Philippines’ cottage industries.

Nata de CocoNata de Coco• a chewy, translucent, indigenous dessert in the a chewy, translucent, indigenous dessert in the PhilippinesPhilippines

• product produced by the fermentation of coconut product produced by the fermentation of coconut water, which gels through the production of water, which gels through the production of microbial cellulose by microbial cellulose by Acetobacter xylinusAcetobacter xylinus

Nata de CocoNata de Coco

• a healthier alternative to tapiocaa healthier alternative to tapioca

• high in fiber, good for the digestive system, and high in fiber, good for the digestive system, and it is low in calories and contains no cholesterolit is low in calories and contains no cholesterol

Reagents & Materials

Glacial Acetic AcidGlacial Acetic Acid•Acetic acid is produced and excreted by acetic Acetic acid is produced and excreted by acetic acid bacteria, notable ones being the acid bacteria, notable ones being the AcetobacterAcetobacter genus and genus and Clostridium acetobutylicumClostridium acetobutylicum..

• acetobacter xylinus – main source of microbial acetobacter xylinus – main source of microbial cellulose that is needed for the gelling to proceedcellulose that is needed for the gelling to proceed

• amount used in the experiment: 6.9 mLamount used in the experiment: 6.9 mL

Nata StarterNata Starter• composed primarily of acetic acid, on a lower composed primarily of acetic acid, on a lower concentrationconcentration

• amount used in the experiment: amount used in the experiment: 100-150 mL

Refined SugarRefined Sugar

• sweetenersweetener

• the most common substrate for fermentationthe most common substrate for fermentation

• amount used in the experiment: 100 gramsamount used in the experiment: 100 grams

Ammonium Ammonium PhosphatePhosphate

• contributes for the growing of the nata gelcontributes for the growing of the nata gel

• AMMONIUM SULFATE is used for Nata de AMMONIUM SULFATE is used for Nata de CalabasaCalabasa

Coconut Milk/WaterCoconut Milk/Water• it was observed that using coconut water it was observed that using coconut water produces a thicker nata gel than that produced produces a thicker nata gel than that produced using coconut milkusing coconut milk

• For Nata de Calabasa, the extract juice from For Nata de Calabasa, the extract juice from calabasa peels is usedcalabasa peels is used

amount used in the experiment: 1 kilo grated amount used in the experiment: 1 kilo grated coconut, ½ liter coconut watercoconut, ½ liter coconut water

Nata de CalabasaNata de CalabasaCalabasa peels6.9 mL glacial acetic acid100 g refined sugar100-150 mL nata starter5 g ammonium sulfate

Weighing scaleStrainersPlastic traysContainers/beakersCheeseclothCling wrapKnifeBottle/container

Methodology

Filter coconut Filter coconut milk using milk using

cheeseclothcheesecloth

Add sugar Add sugar and and

ammonium ammonium phosphatephosphate

Boil the Boil the mixturemixture

Allow Allow mixture to mixture to cool and cool and add GCA add GCA and nata and nata starterstarter

Transfer to plastic trays, Transfer to plastic trays, cover with cling wrap. The cover with cling wrap. The culture is allowed to grow culture is allowed to grow

for 2 weeks.for 2 weeks.

PreparationPreparation

Clean the thick Clean the thick gel with distilled gel with distilled

waterwater

Cut into cubes Cut into cubes and boil for and boil for

many times until many times until acidity is acidity is removedremoved

Add refined Add refined sugar, boil sugar, boil

until syrup is until syrup is formed.formed.

Add pandan Add pandan leaves for odor. leaves for odor.

Store in a Store in a sterilized bottle.sterilized bottle.

HarvestingHarvesting

Nata de CalabasaNata de Calabasa1 – Wash the peels1 – Wash the peels

2 – The addition of 3 parts water for every part of 2 – The addition of 3 parts water for every part of peel/corepeel/core

3 – Boiling of mixture for 3 minutes3 – Boiling of mixture for 3 minutes

4 – Straining4 – Straining

Nata de CalabasaNata de Calabasa5 – For every 4 cups strained liquid, add 2/3 cup 5 – For every 4 cups strained liquid, add 2/3 cup sugar and 1&1/4 tsp ammonium sulfatesugar and 1&1/4 tsp ammonium sulfate

6 – 5 minutes of heating, then allow to cool6 – 5 minutes of heating, then allow to cool

7 – Addition of 1&1/4 tsp acetic acid and 2/3 cup 7 – Addition of 1&1/4 tsp acetic acid and 2/3 cup nata starter per 4 cups mixturenata starter per 4 cups mixture

8 – The culture is allowed to grow for 2 weeks8 – The culture is allowed to grow for 2 weeks

9 – Harvesting9 – Harvesting

Nata de CalabasaNata de Calabasa10 – Clean the thick gel with distilled water10 – Clean the thick gel with distilled water

11 – Cut into cubes and boil11 – Cut into cubes and boil

12 – More boiling (until acidity is totally removed)12 – More boiling (until acidity is totally removed)

13 – Cook one kilo of nata in one kilo of sugar13 – Cook one kilo of nata in one kilo of sugar

14 – Addition of pandan leaves (for better odor) on 14 – Addition of pandan leaves (for better odor) on boiling until nata becomes transparentboiling until nata becomes transparent

Nata de CalabasaNata de Calabasa15 – Packaging and Presentation15 – Packaging and Presentation

Discussion of Problems

Encountered

1) Due to poor storage, the nata de kalabasa 1) Due to poor storage, the nata de kalabasa became affected with undesired insectsbecame affected with undesired insects

- - since our nata de kalabasa was contaminated with insects, there was no other choice but to dispose it.

2) Because our nata de coco molder was thick and there was no applicable cutting instrument, it became hard for us to cut the nata into bite sizes.

- - PATIENCE and TEAMWORK- These were our solutions to the problem regarding the cutting of the nata. True, it was very difficult to cut the nata using scissors but it did not hinder us to proceeding with the experiment (patience). We cut the whole nata into half to make it thinner. Then, every member cut the nata into bite sizes (teamwork).

Conclusion and Recommendation

s

The proportionality of the reagents should be The proportionality of the reagents should be carefully observed.carefully observed.

For better results, store the mixture in a dry, clean For better results, store the mixture in a dry, clean and dark closed area where it cannot be moved.and dark closed area where it cannot be moved.

Dividing the mixture into portions would make the Dividing the mixture into portions would make the results uneven unless it is thoroughly mixed results uneven unless it is thoroughly mixed exactly before the divisionexactly before the division

References

(1) Potter, N. N. Ph.D. (1973). Food Science 2(1) Potter, N. N. Ph.D. (1973). Food Science 2ndnd Edition. Food fermentations. Constituents of foods: Edition. Food fermentations. Constituents of foods: properties and significance. The AVI Publishing properties and significance. The AVI Publishing Companies, Inc. :Westport, Connecticut.Companies, Inc. :Westport, Connecticut.

(2) ELECTRONIC SOURCES (2) ELECTRONIC SOURCES http://www.thefilipinoentrepreneur.com/2008/04/03/how-to-make-nata-de-coco.htmhttp://en.wikipedia.org/wiki/Nata_de_cocohttp://www1.american.edu/ted/coconut.htm

ThankYou!