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

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.