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

By
Patel Kinjal S.

College of Agricultural Engineering and Technology

 The electrolyte profile of coconut water is some what similar to human plasma.  Coconut water is used to replenish electrolyte lost in perspiration. . The term coconut refers to the fruit of the coconut palm.Introduction  Coconut (Cocos nucifera) is a member of the family Arecaceae (palm family).

rich in minerals. 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. 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).Coconut water. . vitamins and amino acids. The water inside the coconut shell is sterile until it opens.

To fortify TCW by sucrose. . vitamins & natural flavour.Objectives:  To increase the shelf life.

Materials & methods Tender coconut water Sucrose/Dextrose Chemicals (like citric acid. ascorbic acid. potassium meta bisulphite) .

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mineral content. pH. taste.Results & Discussion Shelf life of tender coconut water Physiochemical changes (like acidity. flavour and fermentation) . sugar content) Organoleptic changes (like colour.

02 4.37 4.0 6.52 0.1 2.52 0.3 5.5 6.52 0.2 2.52 0.81 3.2 6.3 6.5 6.72 .1 6.1 2.TABLE (A):.52 0.37 4.52 0.52 0.1 2.36 4.0 Minerals (g/100ml) in test sample 0.52 0.2 6.5 5.26 4.37 4.89 4.8 1.5 6.0 1.52 0.5 6.52 0.5 1.52 0.52 0.36 4.61 3.52 0.2 2.5 5.52 Minerals (g/100ml) in control sample 0.36 4.52 0.5 % acidity test sample 1.52 0.8 3.74 3.36 4.1 5.2 2.Parameters of Test and Control samples Day pH of test sample pH of Control Sample Sugar (0Bx) test sample 12 12 12 12 12 12 12 12 12 12 10 8 Sugar (0Bx) control sample 12 8 7 7 6.52 0.52 0.9 2.74 3.73 3.36 4.52 0.5 6.2 2.52 0.0 3.5 6.0 6.87 3.52 0.70 3.52 0.6 % acidity control sample 3.34 4.52 0.52 1 3 5 8 10 12 15 17 20 26 29 32 4.5 6.8 6.14 4.79 3.

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.As pH decreases gradually acidity of product increases.

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TABLE (B) Organoleptic Quality of Test and Control samples day Taste of coco fresh Test sample Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Taste of coco fresh Control sample Normal Off taste Off taste Off taste Off taste Off taste Off taste Off taste Off taste Off taste Off taste Off taste Colour of coco fresh Test sample Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Off color Colour of coco fresh Control sample Flavor of coco fresh Test sample Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Normal Off flavor Flavor of coco fresh Control sample Normal Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Off flavor Fermentation In coco fresh Test sample Fermentation In coco fresh Control sample 1st 3rd 5th 8th 10th 12th 15th 17th 20th 26th 29th 32nd Normal Off color Off color Off color Off color Off color Off color Off color Off color Off color Off color Off color No sign No sign No sign No sign No sign No sign No sign No sign No sign No sign Little fermented No sign Little fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented Fully fermented .

.Conclusions Table A & B shows that the shelf life of coconut water before application of this technology is one to two days only. Shelf life of product is extended by application of hurdle technology. The processed tender coconut water shows that their shelf life is more than one month.