Kumara, W.G.M.Alwis, L.M.H.R.Jayasundera, J.M.M.A.2022-03-212022-03-212013http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8520/26-PLT-Development%20of%20Ready%20to%20Drink%20Beverage%20from%20Coconut%20Water%20of%20DC%20Mills%20.pdf?sequence=1&isAllowed=yCoconut (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.enAgricultureExport AgricultureCrop ProductionCoconutBeverageBeverage IndustryOther