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'''''Nata de coco''''', also marketed as '''coconut gel''', is a chewy, translucent, [[Fruit preserves|jelly]]-like food produced by the [[fermentation (food)|fermentation]] of [[coconut water]],<ref>{{cite book | last=Sanchez | first=P.C. | title=Philippine Fermented Foods: Principles and Technology | publisher=University of the Philippines Press | year=2008 | isbn=978-971-542-554-4 | url=https://books.google.com/books?id=smfr-KYgtWkC&pg=PT401 | page=378}}</ref> which gels through the production of [[microbial cellulose]] by ''[[Komagataeibacter xylinus]]''. Originating in the [[Philippines]], ''nata de coco'' was originally invented in 1949 by Teódula Kalaw Africa as an alternative to the traditional Filipino ''[[nata de piña]]'' which is made from [[pineapple]]s. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.<ref name="Vergara"/><ref>{{cite book|last1=Sharangi|first1=Amit Baran|last2=Datta|first2=Suchand|title=Value Addition of Horticultural Crops: Recent Trends and Future Directions|date=2015|publisher=Springer|isbn=9788132222620|page=151|url=https://books.google.com/books?id=XnrdBgAAQBAJ&pg=PA151|
==Etymology==
[[File:Nata de coco (Philippines).jpg|thumb|Red ''nata de coco'' in syrup]]
''Nata de coco'' is the [[Spanish language in the Philippines|Spanish]] term for "cream of coconut" or "coconut [[Milk skin|milk-skin]]".<ref>{{cite book|last1=Tietze|first1=Harald|last2=Echano|first2=Arthur|title=Coconut: Rediscovered as Medicinal Food|date=2006|publisher=Harald Tietze Publishing P/|isbn=9781876173579|page=37|url=https://books.google.com/books?id=0NAA8_fDI9wC&pg=PA37|
==History==
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==Production==
Commercially made ''nata de coco'' is made by small farms in [[Thailand]], [[Malaysia|Vietnam, Malaysia]], the [[Philippines]], especially in [[Laguna (province)|Laguna]] and [[Quezon province|Quezon]],<ref>{{cite book|last1=Grimwood|first1=Brian E.|last2=Ashman|first2=F.|title=Coconut Palm Products: Their Processing in Developing Countries|date=1975|publisher=Food & Agriculture Org.|isbn=9789251008539|page=164|url=https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA164|
The primarily coconut water dessert is produced through the following steps:
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Nata de coco are the translucent cubes in this fruit salad
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Type | Confectioneryordessert |
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Place of origin | Philippines |
Created by | Teódula Kalaw África |
Main ingredients | Coconut water |
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentationofcoconut water,[1] which gels through the production of microbial cellulosebyKomagataeibacter xylinus. Originating in the Philippines, nata de coco was originally invented in 1949 by Teódula Kalaw Africa as an alternative to the traditional Filipino nata de piña which is made from pineapples. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.[2][3]
Nata de coco is the Spanish term for "cream of coconut" or "coconut milk-skin".[4]
Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipina chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining Philippine piña fiber industry.[2][5]
Commercial production of nata de coco began in 1954, when the Philippine Coconut Authority opened a branch in Alaminos, Laguna and introduced the technology to local farmers. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sanchez.[2] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.
Nata de coco is mainly made from coconut water, so it has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthful since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.
Commercially made nata de coco is made by small farms in Thailand, Vietnam, Malaysia, the Philippines, especially in Laguna and Quezon,[6] and Indonesia, especially in the Special Region of Yogyakarta. It is commonly sold in jars.
The primarily coconut water dessert is produced through the following steps:
Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yoghurts.
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