Browsing by Author "Kumara, W.G.M."

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    Development of Ready to Drink Beverage from Coconut Water of DC Mills
    (Uva Wellassa University of Sri Lanka, 2013) Kumara, W.G.M.; Alwis, L.M.H.R.; Jayasundera, J.M.M.A.
    Coconut (Cocos nucifera Linn.) is referred to as “Tree of Life”. However, the most used part of the palm is coconut fruit (Damar, 2006). Liquid endosperm is the inner most part of the coconut fruit and it is rich in sugars, vitamins, proteins, antioxidants, minerals etc (Rolle, 2007; Campos et al., 1996; Nadanasabapathy and Kumar, 1999). Although coconut water has numerous nutritional and medicinal properties, mature coconut water is considered as a waste and removed especially from desiccated coconut industries (Damar, 2006). Coconut water discharged from DC mills has a higher biological oxygen demand (BOD) and a chemical oxygen demand (COD) (Kumar et al., 2002). This active pollutant pollutes the surrounding environment mainly by producing bad odours. Growing consumer interest in coconut water as a refreshing beverage and as a sports drink has broadened its market opportunities. The major problem in coconut water beverage is the shorter shelf life. Processing, preservation and proper packaging may be a good solution for extending the shelf life of mature coconut water as a beverage. This study was aimed at developing a processing and preservation method for prolonging the shelf life of coconut water that is discharged from DC mills. Methodology Coconut water was collected from DC mills under hygienic conditions. The pH, titratable acidity, total soluble solids (TSS), total sugar and minerals (Ca, Mg, K, Na and Fe) of DC nut water were analyzed. Preliminary studies were carried out to find out the best TSS level (6.0.), the best acidulates (citric acid), the best pH value (pH 4.4), suitable flavor and appropriate flavor concentration (strawberry flavor with 0.2 % v/v). The pH and Brix value adjusted coconut water was pasteurized by heating at 80 C for 5 minutes (T1), heating at 80 C for10 minutes (T2), heating at 90 C for 5 minutes (T3) and heating at 90 C for 10 minutes (T4). KMS (100 ppm) and 0.05 % CMC were added as preservatives and stabilizers, respectively. The treated nut water with the better flavor was filled into sterilized glass bottles and aluminum pouches. Bottles and aluminum pouches were stored separately at both ambient (30±2 C) and refrigerated (4±2 C) temperature. The processed nut water was analyzed for TSS, titratable acidity, pH, mineral content, microbial infestation and sensory properties once in two weeks’ for a period of 2 months. Physio-chemical and microbial data were analyzed by SAS computer software. Kruskal Wallis one way ANOVA non-parametric statistical test was performed to analyze sensory data.
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    Development of Ready-To-Drink Beverage from Coconut Water of DC Mills
    (Uva Wellassa University of Sri Lanka, 2013) Kumara, W.G.M.
    Coconut liquid endosperm is the inner most part of the coconut (Cocos nucifera) fruit and it is rich in nutrients. Mature coconut water is considered as a waste and removed from desiccated coconut industries. This active pollutant pollutes the surrounding environment. Development of a beverage from this waste water may be a good solution but coconut water beverage has shorter shelf life. Processing, preservation and proper packaging may be extending the shelf life. pH, titratable acidity, total soluble solids (TSS), total sugar and minerals ( Mg, Ca, K, Na and Fe) of DC nut water were analyzed. The pH and Brix value adjusted coconut water was pasteurized by heating at 80 °C for 5 minutes, heating at 80 °C forl 0 minutes, heating at 90 °C for 5 minutes and heating at 90 °C for 10 minutes. The treated nut water was filled into sterilized glass bottles and aluminum pouches. Bottles and aluminum pouches were stored separately at both ambient (30±2 °C) and refrigerated (4±2 °C) temperatures. The processed nut water was analyzed for TSS, acidity, pH, mineral content, total sugar, microbial infestation and sensory properties. According to the sensory data coconut water pasteurized by heating 80 °C for 10 min was better in colour attribute and pasteurized by heating 80 °C for 5 min had better odour, taste and overall acceptability. There were no any significant difference (P > 0.05) in pH, Brix and titratable acidity on storage time, packaging materials, storage condition and Pasteurizing temperatures and time. Though Total Plate Count and yeast and mould count were significantly different on storage time (P < 0.05), there was no significant difference on storage conditions, packaging materials, pasteurization temperature and time. Also there was no interaction effect between storage time, storage condition, packaging material, pasteurization temperature and time. The optimum pasteurization condition was 80 °C for 10 minutes, based on microbiological results and sensory parameters. This pasteurization temperature and time combination was better in prolonging the shelf life of DC nut water for eight weeks period and the products were microbiologically safe for consumption. Key Words: Pasteurization, Shelf life, Liquid endosperm