Results 21 to 30 of about 157 (103)
Physicochemical Properties of Fresh and Stored Coconut Palm Toddy”
Journal of Psychology & Psychotherapy, 2012 Coconut toddy is an effervescence beverage tapped from young inflorescence of coconut tree, Cocos nucifera. The sap contains various nutrients, though it undergoes natural fermentative changes when it is stored. The physicochemical changes like pH, turbidity, acidity, alcohol content, total sugars, and total soluble solid, reducing sugar and non ...
exaly +2 more sources
Journal of Nutrition & Food Sciences, 2014 Toddy is a sugary sap obtained from young inflorescence of a coconut tree. It turns alcoholic and sour due to the uncontrolled rapid fermentation caused by the natural microbiota present in it. This ultimately leads to poor quality toddy of lesser shelf life.
Hariharan B, Singaravadivel K
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சங்கத் தமிழரின் உணவுகள் / Foods of the Sangam Tamils [PDF]
Chenkaantal, 2023 In Sangam literature, food was a very important one. The Sangam Tamil people gave more importance to food. They ate natural foods, boiled foods, vegetable foods, nonvegetable foods, meat, etc.
முனைவர் நா. சிவகுரு / Dr. N. Sivaguru
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COCONUT PRODUCTS AND THEIR DIVERSIFICATION INDIAN EXPIERIENCE
CORD, 1991 The primary processing of coconut products is a popular activity in the major coconut growing states of India. Traditionally, coconut is processed at the farm leve] for conversion into copra and for the extraction of coir fibre.
P.K. THAMPAN
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CORD, 2008 The processing of natural and nutritious coconut sap juice and coconut sap concentrate for commercial production was conducted by the members of the Samahang Magniniyugan ng Tawan-tawan (SMT) at Barangay Tawan-tawan, Baguio District, Davao City, Southern
Millicent I. Secretaria
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Assessment of Physicochemical Properties of Tequila Brands: Authentication and Quality
Journal of Chemistry, Volume 2016, Issue 1, 2016., 2016 Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the one‐way analysis of variance to identify the quality and authenticity of tequila brands.
Alejandra Carreon-Alvarez +9 more
wiley +1 more source
CORD, 2003 The processing of coconut sap produced from the sequential coconut toddy and nut production (SCTNP) scheme was conducted at the Philippine Coconut Authority - Zamboanga Research Center, San Ramon, Zamboanga City from 1997 and 1999-2001 to determine ...
Millicent I. Secretaria +2 more
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Evidence-Based Complementary and Alternative Medicine, Volume 2014, Issue 1, 2014., 2014 Plants have served as sources of food and medicines for human beings since their advent. During famines or conditions of food scarcity, people throughout the world depend on unconventional plant items to satiate their hunger and meet their nutritional needs. Malnourished people often suffer from various diseases, much more than people eating a balanced
Fardous Mohammad Safiul Azam +6 more
wiley +1 more source
CORD, 2011 Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%, 15%, 17%, and 20%)
K.D.P.P. Gunathilake
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CORD, 2010 The farm level technology of processing coconut sap sugar from toddy is a social enterprise which created a significant change in the livelihood of the people dependent on the coconut trees in Aroman, Carmen, North Cotabato.
Erlene C. Manohar
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