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Effect of maturation on quality changes of pasteurized aromatic coconut water  [2011]

Rommanee Choeisunthon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)

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Abstract
Objectives of this research were to study the effect of maturity (25, 28, 30 and 33 weeks after pollination) on quality changes of pasteurized aromatic coconut water stored at 4 deg C for 15 days. Our results demonstrated that pasteurized coconut water obtained from 25 weeks coconut changed to pink color most rapidly (2 days after storage) followed by 28, 30 and 33 weeks coconuts, which changed color after 4, 7 and 12 days of storage, respectively. During storage, the hue values of coconut water in all maturity stages decreased, while the chroma values increased. The values (brightness) remained unchanged during storage. As maturity of coconut increased, haze, total soluble solids (TSS), pH and sucrose increased while acidity, fructose and glucose decreased. During storage for 15 days at 4 deg C, the chemical composition of coconut water slightly changed. The microbial growth was not detected in pasteurized coconut water after 15 days of storage.
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Other subjects

  • discoloration
  • Maturation
  • flavour
  • Cocos nucifera
  • maturity
  • timing
  • keeping quality
  • sweetness
  • storage
  • Aromatic coconut water
  • deterioration
  • Pasteurized coconut water
  • harvesting date
  • Quality
  • Pink discoloration
  • coconut water
  • pasteurization
  • processing
  • During storage
  • Maturity
  • cocos nucifera