Abstract:
Tender coconut (Cocos nucifera L.) is locally available but commercially underutilized tree nut for beverage production. This research was conducted
to find out best formulation for Ready to Serve (RTS) tender coconut
beverage and evaluate composition and shelf life of final product. Seven
months old fresh tender coconut kernel and water was analyzed for its
composition and different formulation of beverage were prepared using
varying proportion of kernel and kernel:water ratio and sugar level
coconut water, pectin and sugar. Best were selected by sensory evaluation.
Optimum pectin level was selected by visual observation of sediment height.
Microbial stability of the product was evaluated for range of selected
pasteurization temperatures and time. Best formula for the tender coconut RTS beverage was 1:7 kernel to coconut water, 10% brix, 0.4% pectin. 13,000 rpm for 3 minutes was the best homogenization level and 5 minutes at 100ºC temperature gives the microbial stability. Proximate analysis and sensory evaluation were carried out for the best sample that was identified by
above preliminary trials. Sensory conducted for 50 untrained sensory
evaluation for the final product was panel (age 20-45 years) using 7-point
hedonic scale. Result was analyzed according to Freidman test at 95% significant level. In proximate analysis of the final product, Total solid (TS), protein, fat, Sugar, crude fiber and total ash contents were found to be 10.35
%, 0.3 %, 0.48 %, 8.20 %, 0.31 % and 0.53 % respectively. Shelf life of the product was analyzed for 1 month according to Brix, pH and acidity. Considering above results, it was concluded that tender coconut beverage could be used to produce RTS with acceptable qualities according to the SLS standards.
