Development of Ready to Drink Beverage from Coconut Water of DC Mills
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Date
2013
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
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.
Description
Keywords
Agriculture, Export Agriculture, Crop Production, Coconut, Beverage, Beverage Industry