Nata

philippine dessert made by fermenting various fruit juices. Th bacteria used are not characterized but appear to be species of ace-lobacter. Each type of substrate used gives a name to the type of nata prepared; thus nata de coco is made from coconut juice, nata de pina is made from pineapple juice, and so on. Sugar is usually added to the juice, and fermentation with acid production occurs. In about 15 days, a solid bacterial layer of polymer 5 to 8-cm thick is formed on the liquid. This layer is removed and cut into small pieces, boiled, and washed until the odor of acetic acid is removed. The cubes of bacterial growth are then placed in a thin sugar sirup and boiled, additional sugar is added and boiled, and then such flavoring agents as lemon or vanilla extract are added. The material can be preserved for a long time. Information can be secured from the national institute of science and technology, manila, philippines. The culture ofacetobacter sp. Used in this fermen-tation is nrrl b-2942. Adriano et al. 1933. Philipp. J. Educ. 16: 373-379.

Also see

• Indian food
• Glossary of Indian food

Nutrition

USDA nutritional info on Nata USDA nutritional information on Nata

Message No content specified

Wikipedia's article on Nata

Food Portal | Food | Indian food

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs

This article is a stub. You can help WikiMD by registering to expand it. Editing is available only to registered and verified users. WikiMD is a comprehensive, free health & wellness encyclopedia.