PROCESSING AND PRESERVATION OF GREEN COCONUT WATER

Abstract

Green coconut water is an inevitable source of nutrient which is rich in some important minerals such as Ca, Mg, K, Na etc in small amount and ascorbic acid, fat, protein etc. The research on processing and preservation of green coconut water was conducted in the Laboratory of the Faculty of Agro-Industrial and Food Process Engineering, Laboratory of Chemistry, Pathology lab, Hajee Mohammad Danesh Science &Technology University Dinajpur and in BCSIR during the month from May 2012 to September 2012. The clean and sound green water was filtered through a filtering machine. The coconut water was then analyzed for total solid, total soluble solids (TSS), moisture content, sugar, acidity, pH, ascorbic acid, ash content and carotene. The proximate composition of coconut water showed moisture 95.03%,TS 4.5%, TSS 4%, acidity 0.08%, reducing sugar 3.2%, nonreducing sugar 0.6%, ascorbic acid 1.5mg/100gm, carotene 0% and minor quantity of protein and fat. The water was heated at 80- 85 °C for 10 minutes, cooled and strained through a fine strainer. The water was heated at 80- 85 °C for 10 minutes, cooled and strained through a fine strainer. Nine samples were prepared with original (TS). The (TS) of green coconut water were found 4.5%. The acidity of two samples was maintained at 0.95% and 1% by adding citric acid. The preservatives K2S2Os, sodium benzoate, sugar, green colour were used in samples. The water was filled into bottles keeping 0.25 inch head space, exhausted, sealed, heated for 15 minutes, cooled immediately to 40 < labeled and stored. The change in colour, flavour, turbidity, TSS, acidity, microbial load and gas formation were observed during the bottles were stored at 4 °C temperature. Observation was made at an interval of one month up to 4 months. The colour and flavour of processed green coconut water remained unchanged in some samples throughout storage period. The preservatives and acidity improved transparency. No gas formation was observed in bottle water while stored. The microbial load was observed very low. The acceptability considering colour, flavour and overall acceptability but Sample B (treated as heat at 80-85°C, acidity 0.8% and 0.6g/1000ml KMS) was highly acceptable considering 4 month storage. The bottle green coconut were found shelf stable up to 4 month of storage in refrigerator at 4 °C temperature. The results of sensory evaluation and the shelf stable of the processed green coconut water indicated that the fresh green coconut water could be bottled successfully for consumption as storage experiment was conducted only four month.