Abstract:
Coconut sap is the phloem exudates of coconut (Cocos nusifera) tree. The fermented coconut sap ["Raa") is
a popular alcoholic beverage among rural people and consumption is associated with social and health
concerns and therefore, consumption of fermented sap is discouraged. This study was conducted to
develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut sap [Meraa).
Four experiments (each with 3-4 treatments; 3 replicates) were conducted to find out dilution ratio of sap:
water, type of flavor, concentration of flavor and effect on carbonation. Sensory evaluations were
conducted for each experiment to select best treatment with 20 number of semi trained panelists
specialized for coconut sap sensory evaluation. The dilution ratio of 2:3 [sap: water; v/v) and 0.56 o/o
natural lemon flavor were the best combinations for both carbonated and non-carbonated beverages. The
initial nutritional and physico-chemical parameters (pH 4.04,Brix 9.0, ash 0.69 o/o, alcohol 0% and Ca
0.05mg/100 ml) were not significantly different for both carbonated and non-carbonated beverages.
However, significantly higher sucrose (10.7 o/o), glucose (3.0 o/o), fructose (7.9 o/o), ascorbic acid [1.83 %),
sodium [26 ppm), potassium (35 ppm) and magnesium [7 ppm) were present in the non-carbonated
beverage. The final products were pasteurized at 95"C for 7 minutes and stored 4+2"C. Microbiological
and physico-chemical analysis was done in two weeks interval for shelf-life evaluation. Physico-chemical
parameters and microbial parameters were acceptable for 4 months of storage.
