Composition and Physicochemical Properties of Fresh and Freeze-Concentrated Coconut (Cocos nucifera) Water

  • Eng Keng Seow
  • Ahmad Munir Che Muhamed
  • Ooi Cheong-Hwa
  • Thuan Chew Tan Universiti Sains Malaysia
Keywords: Coconut water, Freeze-concentration, Composition, Physicochemical properties, Sensory acceptability

Abstract

The aim of this study was to produce a double-strength freeze-concentrated coconut water. Coconut water obtained from green (GC) and mature coconuts (MC) with initial total soluble solids (TSS) of approximately 6 and 4 °Brix, respectively, were used for the production of a double strength coconut water (12 and 8 °Brix, respectively) using a simplified freeze-concentration process. The freeze-concentrated samples were significantly (P<0.05) higher in sugars, acidity, minerals, protein, crude fat, and total phenolic compounds as compared to the fresh coconut water. Sensory evaluation indicated no significant difference (P>0.05) in consumers’ acceptability score of the freeze-concentrated coconut water when compared with fresh coconut water. Upon reconstitution (to initial TSS), reconstituted freeze-concentrated samples retained the same acceptability as of fresh coconut water. This suggest that both the freeze-concentration and reconstitution processes had no significant (P>0.05) changes to consumers’ acceptability score. Hence, freeze-concentrated coconut water could be a better rehydration drink than fresh coconut water; providing more nutrients without affecting its acceptability.

Author Biography

Thuan Chew Tan, Universiti Sains Malaysia
School of Industrial Technology
Published
20-11-2017
How to Cite
Seow, E. K., Che Muhamed, A. M., Cheong-Hwa, O., & Tan, T. C. (2017). Composition and Physicochemical Properties of Fresh and Freeze-Concentrated Coconut (Cocos nucifera) Water. Journal Of Agrobiotechnology, 8(1), 13-24. Retrieved from https://journal.unisza.edu.my/agrobiotechnology/index.php/agrobiotechnology/article/view/108
Section
Articles