STUDY THE IMPACT OF THERMAL TREATMENT ON THE QUALITY ATTRIBUTES OF COCONUT WATER

Abstract

Coconut water, obtained from the fruit of the coconut palm (Cocos nucifera), is renowned for its refreshing taste and a variety of health benefits, including hydration, electrolyte balance, and antioxidant properties. As a natural beverage, it is rich in potassium, sodium, and magnesium, making it popular among athletes and health-conscious individuals. . This study examines the impact of microwave and autoclave treatment on the essential quality properties of coconut water, including physicochemical properties, microbial safety, enzymatic activity, and sensory characteristics. Microwave processing involves exposing the product to electromagnetic radiation, which heats it through the rapid vibration of water molecules. In contrast, autoclave processing, or steam sterilization, is a more traditional thermal treatment that uses pressurized steam to heat the product to high temperatures. Fresh coconut water was used as a control to compare the effects of each thermal process on key parameters such as color, flavor, taste, and overall acceptability. The results indicate that both treatments effectively inactivated microbial loads immediately after processing, with no bacterial growth detecting at day first. Moreover, microwave treatment led to a slower recovery of PPO and POD enzyme activity compare to autoclave treatment and also contributing to improved color retention and antioxidant stability. Physicochemical tests indicated minimal changes in pH and TSS for microwave and autoclave treated samples. Even though both thermal treatments ensured microbial safety, microwave treatment proved to be more effective in preserving the natural qualities of coconut water, particularly in terms of color, flavor, and overall sensory acceptability.