preservation, value addition & packaging of tender coconut water

“ Preservation, Value addition & packaging of tender coconut water”

By

Patel Kinjal S.

College of Agricultural Engineering and Technology

Introduction

Coconut (Cocos nucifera) is a member of the

family Arecaceae (palm family). The term

coconut refers to the fruit of the coconut palm.

The electrolyte profile of coconut water is some

what similar to human plasma.

Coconut water is used to replenish electrolyte lost

in perspiration.

Coconut water, also called coconut juice, is the liquid endosperm

found inside a fresh coconut.

Tender coconut water has an especially refreshing taste and the

least calorie content of all natural juice/beverage, rich in

minerals, vitamins and amino acids.

The water inside the coconut shell is sterile until it opens. As it

comes in contact with air it begins to ferment and within a day

deteriorate completely due to the activity of natural enzyme

polyphenoloxidase (PPO) and peroxidase (POD).

Objectives:-

To increase the shelf life. To fortify TCW by sucrose, vitamins &

natural flavour.

Materials & methods

Tender coconut water

Sucrose/Dextrose

Chemicals (like citric acid, ascorbic acid, potassium meta bisulphite)

Results & Discussion

Shelf life of tender coconut waterPhysiochemical changes

(like acidity, pH, mineral content, sugar content)

Organoleptic changes

(like colour, taste, flavour and fermentation)

TABLE (A):- Parameters of Test and Control samples

Day pH of test sample

pH of Control Sample

Sugar (0Bx) test sample

Sugar (0Bx) control sample

% acidity test sample

% acidity control sample

Minerals (g/100ml) in test sample

Minerals (g/100ml) in control sample

1 4.37 4.61 12 12 1.5 3.5 0.52 0.52

3 4.37 3.70 12 8 1.9 5.1 0.52 0.52

5 4.37 3.73 12 7 2.1 5.3 0.52 0.52

8 4.36 3.79 12 7 2.1 5.5 0.52 0.52

10 4.36 3.81 12 6.5 2.2 5.8 0.52 0.52

12 4.36 3.87 12 6.5 2.2 6.1 0.52 0.52

15 4.36 3.89 12 6.5 2.2 6.3 0.52 0.52

17 4.36 4.0 12 6.5 2.2 6.2 0.52 0.52

20 4.34 3.8 12 6.5 2.1 6.2 0.52 0.52

26 4.26 3.74 12 6.5 2.0 6.0 0.52 0.52

29 4.14 3.74 10 6.5 1.8 6.0 0.52 0.52

32 4.02 3.72 8 6.5 1.6 6.0 0.52 0.52

As pH decreases gradually acidity of product increases.

This gradual decrease in pH has significance as lower pH do not allow pathogenic microorganism to grow and hence act as preservative.

There is fluctuation of pH of control sample of coco fresh because the sample has no preservatives and was kept in ambient temperature as this temperature is most suitable.

day Taste of coco freshTest sample

Taste of coco fresh

Control sample

Colour of coco freshTest sample

Colour of coco fresh Control sample

Flavor of coco freshTest sample

Flavor of coco freshControl sample

FermentationIn coco freshTest sample

FermentationIn coco freshControl sample

1st Normal Normal Normal Normal Normal Normal No sign No sign

3rd Normal Off taste Normal Off color Normal Off flavor No sign Little fermented

5th Normal Off taste Normal Off color Normal Off flavor No sign Fully fermented








29th Normal Off taste Normal Off color Normal Off flavor Little Fully fermented

32nd Normal Off taste Off color Off color Off flavor

Off flavor fermented Fully fermented

TABLE (B) Organoleptic Quality of Test and Control samples

Conclusions

Table A & B shows that the shelf life of

coconut water before application of this

technology is one to two days only.

The processed tender coconut water shows

that their shelf life is more than one month.

Shelf life of product is extended by application

of hurdle technology.

preservation, value addition & packaging of tender coconut water

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