Results 21 to 30 of about 1,455 (162)

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 ...
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Preservation Of Coconut Toddy Sediments As A Leavening Agent For Bakery Products

, 2015
Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best ...
B. R. Madushan, S. B. Navaratne, I. Wickramasinghe   +2 more
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Effect of Food Grade Preservatives on the Physicochemical and Microbiological Properties of Coconut Toddy during Fermentation

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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In vivo and in vitro characterization of probiotic organisms for their microbial adhesion property isolated from Coconut toddy

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.
M. Krishnamoorthy, B.K. Nayak, Anima Nanda   +2 more
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ISOLATION AND IDENTIFICATION OF ACETIC ACID AND LACTIC ACID BACTERIA FROM TUBA AND LAMBANOG TODDY

Annals of Tropical Research, 1982
Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus ...
Jesusito L. Lim, William L. Fernandez
doaj  

Sugar palm (Argena pinnata). Potential of sugar palm for bio-ethanol production [PDF]

, 2010
The energetic and economic feasibility of bioethanol production from sugar palm is virtually unknown. A positive factor are the potentially very high yields while the long non-productive juvenile phase and the high labor needs can be seen as problematic.
Elbersen, H.W., Oyen, L.P.A.
core  

Identification of Volatile Compounds in Coconut Toddy by GC-MS - Assisted With Different Solvent System

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 ...
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Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) [PDF]

, 2013
Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products.
Abu Bakar, Fatimah, Mat Hashim, Dzulkifly, Radi, Nur Aimi   +2 more
core  

Use of ebulliometer for alcohol determination in coconut toddy [PDF]

, 1975
Ebulliometers are used in the industry for estimation of Alcohol in toddy. This method was compared with hydrometer and pycnometer methods for estimation of alcohol in toddy.
Samarajeewa, U., Tissera, M.P.
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Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)

African Journal of Biotechnology, 2010
This study investigated the occurrence and identified the dominant spoilage genera of acetic acid bacteria in coconut wine (mnazi), by plating the dilution series previously pre-enriched in a basalmedium onto GYP agar, followed by physiological and biochemical tests.
Kadere, TT, Miyamoto`o, T, Oniang`o, RK, Kutima, PM, Njoroge, SM   +4 more
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