Results 11 to 20 of about 74 (55)
TODDY PRODUCTION MODELS OF PB 121 AND KHINA 1 COCONUT HYBRIDS
CORD, 1998 Tapping PB‑121 for coconut toddy can possibly reduce the loss ofproduction due to Phytophora infection and increasesfarmers income. Experiment was conducted in order to know the potential production of toddy of PB‑121 hybrid compared to KHINA‑1.
Margaretha M.M. Rumokoi +1 more
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Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content [PDF]
Food Science and Technology (United States), 2018 Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka.
Gowri Ramanah +4 more
exaly +2 more sources
Karbala International Journal of Modern Science, 2018 Abstract In current scenario it is a big challenge for keeping good health. The adulterate food we get in the market makes the researcher to think for safeguarding their digestive system. To solve the problem probiotics which are the live bacteria and yeasts helps in our good health, especially our digestive system.
Anima Nanda
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Journal of Microbial & Biochemical Technology, 2013 Thirty one Volatile compounds from fermented coconut toddy were isolated by extracting with three different organic solvents viz., Diethyl ether, Dichloromethane and Chloroform simultaneously and analyzed by GC-MS. Eleven Distinct flavor compounds were extracted using diethyl ether in which greater quantity constitutes hydroquinone, ethyl hydrogen ...
Alagusundaram K
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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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Food Science &Nutrition, Volume 8, Issue 4, Page 1777-1787, April 2020., 2020 Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins. Abstract This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm ...
Muhammad Tuseef Asghar +6 more
wiley +1 more source
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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