Vol. 12, Special Issue 10 (2023)

Author(s):
Hemalatha B and Chandegara VK

Abstract:
Tender coconut water (TCW) is incredible healthy drink and the best one to hydrate the body. TCW is the sweet, clear, watery component of the young green coconut. TCW begins to degrade when exposed to air and stored at room temperature due to microbial contamination and oxidation processes, which induce changes in its sensory qualities. The preservation of the TCW's pristine natural property remains a struggle. Therefore nonthermal processing techniques treated tender coconut water (ultrasonication) and packed in 200 ml glass(S₁) and PET(S₂) bottles under refrigerated condition (4±2 ℃), and withdrawn a weekly interval to checked the quality and stability of TCW. The effect of ultrasonication treatment time (10, 20, 30 min) on different characteristics of TCW. Ultrasonication treated TCW was found at 20 min treatment time and packed in glass and PET bottle under refrigerated condition, which gave the experimental values of TSS 5.17 and 4.93⁰Brix, TA 0.08 and 0.10%, pH 4.87 and 4.68, EC 5.24 and 5.15 mS/cm, TDS 4.03 and 4.62 ppm, TS 4.37 and 4.63%, TPC 2.43 and 1.77 (mg GAE/ml), Total plate count 1.718 and 2.418 log (CFU/ml), Yeast and Mould count 2.579 and 1.384 log (CFU/ml), POD 0.014 and 0.021, PPO 0.017 and 0.021(∆ O.D./min/ml) and Overall acceptability 8.13 for after 4th week of storage period.