Coconut Water Case Study

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The basic physicochemical properties of tender coconut water were analyzed and represented in Table-1. The results reveals the average volume of tender coconut water to be 188.61ml (ranging from 156.62ml to 220.6 ml) per tender coconut, which is lower than reported earlier (Santoso, Umar; Kubo et al. 1996; Campbell-Falck, D Thomas, T Falck et al. 2000; Awua et al. 2011). That might be due to difference in location of cultivation and maturity stage of the nut. The temperature of raw extracted tender coconut water was found to be 17.80C (ranging from 160C-180C), which is far low than room temperature. This low temperature might be the reason behind cooling effect of coconut water in consumer’s body. Apart from this brix (total soluble solid), pH and acidity were…show more content…
The colour development decreased throughout the temperature range of heat treatment, with a drastic decrease observed at high treatment time. Results showed that complete inactivation of colour development was achieved with heat treatment at 900C and holding time of 120 Sec. The regression lines for both level of time was found parallel to each other with similar reduction of colour development of 0.11 per unit temperature. Therefore there was no interaction or quadratic effect between treatment factors (Fig 1-b). With increase in temperature, the reduction in colour development at high level (120 Sec) of treatment time was found more than lower level of treatment time (60 Sec). The regression model fitting was performed and the governing equation for colour development (in terms of yellowness) at different treatment combination was found to be, Yellowness = 5.461 – 2.163 (T 0C) – 1.10 (t, Sec) – 0.04 [(T 0C) x (t, Sec)] (R2= 0.978). Results showing value nearly 2.8±0.9 shall be treated as no colour development, as it represents yellowness of tender coconut

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