CaracterizaÃÃo e aproveitamento da Ãgua de coco seco (Cocus nucifera L.) na produÃÃo de bebidas

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

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 ÂC/5 min). After that the products were stored at 25,5 Â1,03 ÂC for 90 days. The effects of storage on physical-chemical properties were evaluated 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 6 trained panelists. Total molds and yeasts count, coliforms at 45 ÂC 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 % Soluble Solids 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 (p<0,05) were observed in nectar total acidity. Losses in Vitamin C contents were significant along 30 days of storage for nectar and 15 days for the isotonic drink. There were no significant differences (p<0,05) on sensorial scoresâ 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 were <10 CFU/g, for coliforms at 45 ÂC 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

ASSUNTO(S)

nutricao repositor hidroeletrolÃtico isotonic drink cocus nucifera nÃctar de fruta resÃduo industrial cocus nucifera industrial runoff Ãgua de coco seco fruit nectar ripen coconut water

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