PROCESSING AND PRESERVATION OF GREEN COCONUT WATER

j. innov.dev.strategy. (1): 15 (January 009) PROCESSING AND PRESERVAION OF GREEN COCONU WAER M. G. F. CHOWDHURY 1, M. M. RAHMAN, A. F. M. ARIQUL ISLAM, M. S. ISLAM 4 AND M.S. ISLAM 5 1& Scientific Officer, Postharvest echnology Division, BARI, Gazipur, Scientific Officer, RARS, Iswardi, 4 Assistant Engineer, DAE, ChapaiNowabgonj, Assistant Enginner, BMDA, ChapaiNowabgonj, Bangladesh Accepted for publication: September 6, 008 ABSRAC Chowdhury M. G. F., Rahman M. M., ariqul Islam A. F. M., Islam M. S. and Islam M.S. 009. Processing and Preservation of Green Coconut Water. j. innov.dev.strategy (): 0105 he experiment was conducted in the Postharvest echnology Division under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during 005007 to study the processing techniques of green coconut water for its preservation. For the study, five treatments ( = Control at 0 O C for 10 minutes, = Heating at 70 O C for 10 minutes, = Heating at 80 O C for 10 minutes, = Heating at 90 O C for 10 minutes, = Heating at 100 O C for 10 minutes) were selected. Heating at 100 0 C for 10 mins of preserved coconut water was stored in glass bottle at room temperature preformed the best quality up to 6 of storage according to the taste testing panel. Key words: Coconut water, processing technique, physicochemical changes INRODUCION Coconut is one of the important nut crops in Bangladesh. Its production in Bangladesh is 90755 Metric tons from 185 acres of land in 004005 (BBS, 005). It is mostly grown in the southern part of the country. he liquid endosperm inside a young coconut is known as coconut water. It is fat free and low in calories. Sodium, potassium, phosphorus, chloride and magnesium are the main minerals found in coconut water, besides vitamin C and sugars (Magda, 199; Campos et al., 1996; Nadanasabapathy and Kumar, 1999). Coconut water presents anticarcinogenic properties (Sylianco et al., 199) and can be used as dehydrating solution administrated in oral and intravenous form, the later incase of severe dehydration (Magat and Agustin 1997; Falck et al., 000). It has a great demand especially during the hot season. It is very effective especially for diarrhoea attacked people and excellent tonic for old and sick. he processed green coconut water increased the availability of coconut water and the producers sell it at reasonable price. he present investigation was undertaken with a view to preserve green coconut water which will be easily transported and increase availability all over the country. MAERIALS AND MEHODS he experiment was conducted in the Postharvest echnology Division under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during 005007. Good quality green coconut was collected from local market. hen collected coconut water was taken in a glass beaker and kept in water bath for pasteurization to maintain different levels of temperature according to the treatments. At the end of heating the required amount of preservative (100 ppm KMS) was added 0.05% CMC (carboxy methyl cellulose) for minimizing settling in treated coconut water. hen treated coconut water was filled in glass bottle and stored at ambient temperature. he fresh and processed coconut water were analyzed for % SS, % acidity, ph, different mineral content, microbial infestation and sensory evaluation evaluated by hedonic scale. he treatments were as follows: = Control at 0 O C for 10 minutes = Heating at 70 O C for 10 minutes = Heating at 80 O C for 10 minutes = Heating at 90 O C for 10 minutes = Heating at 100 O C for 10 minutes Physicochemical analysis he physicochemical analysis was done initially at the time of harvesting. hen this was continued up to 6 s of storage with one interval for different parameters. otal soluble solids content was determined with a hand refractometer and expressed as percentage. Percentage titrable acidity was estimated according the standard methods of AOAC (1984) where as ph was determined using a digital ph meter as described by Ranganna (1966). Mineral content was measured by atomic absorption spectro photometer. Sensory evaluation was carried out after 6 s of storage by a panel of 10 judges for several appears area, colour, flavour, taste, cloudiness and overall acceptability using a9 point Hedonic scale for each attribute as per method described by Wills et al., (1990). he score produced by various judges were analyzed there after. 009 Green World Foundation (GWF) 1

M. G. F. Chowdhury et al RESULS AND DISCUSSION Physical appearance he result on physical appearance showed that green coconut water stored in glass bottles was good in all treatments up to first of storage maintaining its original flavour, colour and turbidity except control (able 1). he control showed cloudy colour and off flavour. It may due to microbial infestation (aspergillus) and it became spoiled. Rest of the treatments was good. After first of storage (70 0 C) developed cloudy colour and slightly off flavour so it became spoiled. Similarly (80 0 C) observed cloudy and developed off flavour in fourth of storage, so it became slightly spoiled. On the other hand (90 0 C) and (100 0 C) (able 1) were good up to six of storage maintaining its original flavour, colour but slight precipitation was observed in (90 0 C) after six of storage. Physicochemical changes he results in physicochemicals parameters showed that the total soluble solid of fresh coconut water was 5.%, after first it came down % in (able ). SS changed in other treatments was very negligible during storage period at room temperature. he initial acidity of green coconut water was 0.19% (able ) and was slightly decreased during storage period in all treatments but the changed was higher in control because no heat treatment and no preservative were added. he ph of fresh coconut water was 5.10, but after first of storage the changed was very negligible in all treatments. After first of storage the ph in was increased (5.1) (able ) and observed gas formation, off flavour and identified aspergillus. Similarly (70 0 C) spoiled after second of storage due to presence of aspergillus, (80 0 C) slightly spoiled after third of storage and fully spoiled after fourth of storage. (90 0 C) and (100 0 C) (able ) was good up to six of storage. No microbial infestation was present here. able 1. Physical appearance of processed coconut water Storage reat Gas Microbial Colour Flavour urbidity Remarks period ments formation infestation Initial Good Good Clear Nil Nil Good Cloudy Off flavour Spoilage and off flavour Present a present Spoiled nd rd 4th 5th 6th Month No change Good Clear Nil Nil Good Do Do Do Do Do Do Do Do Do Do Do Do Do Do Do Do Do Do Spoiled Spoiled Spoiled Present a present Spoiled Slight cloudy Slightly off flavor Cloudy Slightly present Do Do No change Good Slightly precipitated Nil Nil Good Do Do Clear Do Do Do Do Do Do Do Do Do Cloudy Off flavour Cloudy Present a present Spoiled slightly No change Good Clear Nil Nil Good Do Do Do Do Do Do Do Do Do Do Do Do Spoiled Spoiled Spoiled Present a present Spoiled Cloudy Off flavour Cloudy and precipitated Slightly present a present Slightly spoiled No change Good Clear Nil Nil Good Do Do Do Do Do Do Spoiled Spoiled Spoiled Present a present Spoiled No change Good Clear Nil Nil Good Do Do Do Do Do Do No change Good Slightly precipitated Nil Nil Good Do Do Good Do Do Do * a=aspergillus

Processing and Preservation of Green Coconut Water able. Physicochemical changes (%SS, % acidity, ph) of processed coconut water during storage Storage period reatments SS (%) Acidity (%) ph Initial 5. 0.19 5.10 0.08 5.1 5.0 5.67 4.5 5.64 nd rd 4th 5th 6th 4.8.6.9 4.6.7 4. 4. 4.1 0.08 0.15 0.1 0.1 5.68 5.50 5.4 5.69 5.58 5.81 Effect of mineral content in fresh and preserved coconut water Na, K, Ca, Mg and Fe was observed in fresh coconut water were 0.41%, 0.6%, 0.0%, 0.0% and % (able ) respectively but after six of storage it became slightly decreased in all treatments. 5.8

M. G. F. Chowdhury et al able. Mineral content in fresh and processed coconut water during storage period Storage Minerals (%) reatments period Na K Ca Mg Fe Initial 0.41 0.6 0.0 0.0 0.6 0.16 0.58 0.18 0.6 0.19 0.7 0.61 0.19 nd 0. 0.0 0.5 0.5 0.16 rd 0.5 0.5 4th 0.0 0. 0.50 0.57 0.15 5th 0.0 0.51 0.56 0.1 6th 0.1 0.50 0.54 Sensory evaluation of preserved coconut water he sensory evaluation of different attributes of preserved coconut water was observed according to the opinion of test panel judges comprising 5 members (able 4). he mean score showed that (100 0 C) was most preferred considering all the points as colour, flavour, taste, cloudiness and overall acceptability followed by (90 0 C) (able 4). able 4. Sensory evaluation of processed coconut water reatments Colour Flavour aste Cloudiness Overall acceptability.6 d. d.6 c.4 d.4 d.8 d. d.6 c.4 c.6 d 5. c 4.8 c 5.0 b 5.0 b c 7.0 b 7.0 b 7. a 7.0 a 7.1 b 8.0 a 7.6 a 7.7 a 7.5 a 7.7 a CONCLUSION Considering the above analysis of findings, it was observed that (heating at 100 0 C for 10 mins) preserved in glass bottle was performed the best quality after 6 of storage at room temperature. his processed coconut water will be suitable for commercial processing. REFERENCES AOAC. 1984. Official Methods of Analysis, Association of Official Analytical Chemicals, Washington, DC, USA. 4

Processing and Preservation of Green Coconut Water BBS. 005. Statistical Year Book of Bangladesh, Bangladesh Bureau of Statistics, Ministry of Planning, Govt. of the People s Republic of Bangladesh, Dhaka, Bangladesh. Campos, C.F., Souza,.E.A., Coelho, J.V. and Gloria, M.B.A. 1996. Chemical composition, enzyme activity and affect of enzyme inactivation on flavor quality of green coconut water. J. Food Process. Pres. 0, 487500 Falck, D.C., homas,., Falck,.M., utuo, N. and Clem, K. 000. he Intravenous use of coconut water. Am J. Emergency Med. 18, 108111 Magda, R.R. 199. Cocosoft drink: Health beverage from coconut water. Food Marketing ech. 6, Magat, S.S. and Agustin, Y..V. 1997. he Philippine coconut industry. In Proceedings of the International Cashew & Coconut Conference, pp. 17, Dar es Salaam, anzania. Nadanasabapathy, S. and Kumar, R. 1999. Physicochemical constituents of tender coconut (Cocos nucifera) water. Indian J. Agr. Sci. 69, 750751 Ranganna S.1966. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. nd ed. ata McGraw Hill Publishing Co., New Delhi. Sylianco, C.Y.L., Guevara,A.P., WU, L.S., Serrane, E. and Mallorca, R. 199.Antigenotoxic effects of coconut meat, coconut milk, and coconut water. Philippine J. Sci. 11. 15 Wills RBH, Bembridge PA, Scott KJC. 1980. Use of flesh firmness and other objective tests to determine consumer acceptability of Delicious apples. Aust J Exp Agric Anim Husb 0: 556 5