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THE EFFECT OF DIFFERENT SUBSTRATES AND PROCESSING CONDITIONS ON THE TEXTURAL CHARACTERISTICS OF BACTERIAL CELLULOSE ( NATA ) PRODUCED BY ACETOBACTER XYLINUM *
Author(s) -
JAGANNATH A.,
MANJUNATHA S.S.,
RAVI N.,
RAJU P.S.
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00403.x
Subject(s) - food science , cellulose , chemistry , shearing (physics) , moisture , materials science , pulp and paper industry , composite material , biochemistry , engineering
Bacterial cellulose ( nata ) produced by Acetobacter xylinum on different substrates like tomato juice, pineapple juice, pineapple wastes, tender coconut water and microbial undefined media was compared for textural properties. Different processing conditions typical to the manufacture of nata were also studied using three instrumental texture analyses, viz., puncture test, measurement of shear and texture profile analysis (TPA). Different processing conditions significantly ( P < 0.05) influenced the water holding capacity of nata, while no effect of substrates was indicated. The moisture content was neither affected by processing conditions nor by various substrates. In the puncture test, significant effect of both substrates and processing conditions on all the puncture test parameters was seen at 3 mm probe penetration depths, while processing conditions did not significantly influence any of the studied puncture parameters at 1 and 2 mm penetration depths. Shearing stress and shearing energy (area under the curve) were affected only as a function of different substrates and not of processing conditions. TPA indicated significant effect of both the substrates and the processing conditions on all the textural attributes studied.PRACTICAL APPLICATIONS The work is a beginning to understand the textural properties of a novel product like nata and will help in setting standards and specifications for good‐quality nata with superior textural properties.