Caracterização e aproveitamento da água de coco seco (Cocus nucifera L.) na produção de bebidas

by de Brito, Izabele Paes

Abstract (Summary)
Ripen coconut water considered as industrial runoff was used in addition to passion fruit pulp as ingredient to formulate nectar and an isotonic drink. The physical-chemical composition of ripen coconut water was determinate and the formulations of both products were defined by sensory tests. Both products were conditioned in glass bottles and pasteurized in water bath (70 ºC/5 min). After that the products were stored at 25,5 ±1,03 ºC for 90 days. The effects of storage on physical-chemical properties wereevaluated at 0, 15, 30, 60 and 90 days. The sensorial characteristics were evaluated also after 0,15,30,60,and 90 days by Quantitative Descriptive Analysis performed by 6trained panelists. Total molds and yeasts count, coliforms at 45 ºC and Salmonella presence /absence in 25 g after 0, 60 and 90 days of storage were determined after 0, 60 and 90 days of storage. The results revealed the predominance of sugars and minerals in ripen coconut water composition. Good sensorial acceptances were obtained by formulas containing 20% passion fruit pulp, 80% coconut water, and 13 % SolubleSolids Content, blender, and 20% passion fruit pulp, 30% coconut water, 50% mineral water, and 10% Soluble Solid Content, isotonic drink. During storage there were no changes in pH values and total Soluble Solids content for both products, however, small significant differences (plt; 0,05) were observed in nectar total acidity. Losses in VitaminC contents were significant along 30 days of storage for nectar and 15 days for the isotonic drink. There were no significant differences (plt;0,05) on sensorial scores? media for the isotonic drink during storage; the nectar however presented browning, off flavor and total quality loss, at storage end. Microbiological counts after 90 days werelt; 10 CFU/g, for coliforms at 45 ºC and molds and yeast, and Salmonella absence for both products. The shelf lives were 60 days for nectar and 90 days for isotonic drink. The results evidenced the possibility of the use of ripen coconut water added to fruit pulps for drinks obtaining specially concerning sensorial acceptance. The research points out technologic alternatives for the use of the coconut water thrown away after ripen coconut processing
This document abstract is also available in Portuguese.
Bibliographical Information:

Advisor:Zelyta Pinheiro de Faro

School:Universidade Federal de Pernambuco

School Location:Brazil

Source Type:Master's Thesis

Keywords:Ripen coconut water Industrial runoff Fruit nectar Isotonic drink


Date of Publication:06/30/2004

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