Subscribe Now Subscribe Today
Science Alert
Curve Top
  Year: 2005 | Volume: 4 | Issue: 2 | Page No.: 121-125
DOI: 10.3923/biotech.2005.121.125
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Development of Shelf-stable Ready-to-serve Green Coconut Water

M.M. Chowdhury , M.G. Aziz and M.B. Uddin

The study report was on processing of fresh coconut water, its storage stability and overall acceptability. Coconut water collected from sound and green coconut was filtered through a filtering machine, pasteurized at 85°C for 10 min and cooled. The effect of citric acid, K2S2O2, β-carotene, ascorbic acid and green colour were evaluated. The coconut water was filled into metal cans and glass bottles to assess the packaging effect. The change in colour, flavour, TSS, acidity, gas formation and fungal growth were observed while the samples were stored at room temperature (27 to 35°C) and a refrigerated temperature (4 to 6°C). The observation was made at an interval of 4 months up to 12 months. The colour and flavour of the processed green coconut water remained unchanged throughout the storage period. The addition of acid and preservatives improved transparency. No gas formation was observed in the canned and bottled water throughout the stored period. The acceptability of pasteurized water without addition of citric acid was highly satisfactory. The canned and bottled coconut water was found shelf-stable up to 12 months of storage at refrigerator temperature and 10 months of storage at room temperature. The results of sensory evaluation and shelf life of the processed green coconut water indicated that the fresh green coconut water could be bottled and canned successfully for consumption round the year.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

M.M. Chowdhury , M.G. Aziz and M.B. Uddin , 2005. Development of Shelf-stable Ready-to-serve Green Coconut Water. Biotechnology, 4: 121-125.

DOI: 10.3923/biotech.2005.121.125






Curve Bottom