Standardization of process technology for preservation of tender coconut water
Research Type
Departmental Research
Experiment Background
Fresh coconut water is mostly used as a refreshing drink throughout the year, but the preserved coconut water is lacking in the market. Coconut water deteriorate in quality due to a wide range of reactions in food which may be chemical or microbiological. Thermal processes such as blanching, pasteurization or heat sterilization are being employed for food preservation. However, in most cases thermal energy induces various chemical reactions, leading to quality deterioration in certain foods causing undesirable changes in sensory and nutritional qualities. In addition, the food preservatives which are being used for preservation of the processed foods possess several health ill effects and even some time deteriorates nutritional and sensory qualities of foods. So, now a day, peoples are becoming more health conscious and demanding food products having better nutritional quality with low or even no food preservative. Therefore, some alternative methods need to be evaluated for the preservation of the foods to develop the consumer’s confidence towards safety. Application of UV light can become a non-thermal non-chemical (NTNC) preservation method by killing microbes present in the food. At present, very little literature is available on UV light assisted preservation method. Hence, the present investigation was taken for preservation of coconut water using UV light in combination with other methods. Thus, the present investigation entitles “Standardization of process technology for preservation of tender coconut water” was planned with the following objectives:
Experiment Group
Horticulture
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
To standardize processing methods for preservation of coconut water for quality retention.
To study quality of preserved coconut water during storage
Season
Not season specific
Location Unit Type
(02)EDUCATION UNIT
Location Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Location Department
(218)Post Harvest Technology,ACHF, Navsari
Plot No
PHT Lab
PI Name
(NAU-EMP-2012-000868)DEV RAJ BAKASHI RAM -
PI Email
drpandir_phtc@nau.in
PI Mobile
9913753252
Year of Approval
2024
Commencement Year
2025
Completion Year
2027
Design of Experiment
Number of Treatments =11
Number of Repetitions =3
Design: CRD
Sample size = 200 ml
Sample Number/treatment/repetition = 20
Packaging material: PET bottle
Storage: at ambient temperature
Observations: Initial, 15, 30, 45 and 60 days of storage
Crop Spacing (cm x cm)
Nil
Gross Plot (m x m)
Nil
Net Plot (m x m)
Nil
Total Experiment Area (m2)
Nil
Plot History Last Three Year
Nil
Initial Soil Sample Analysis Report
Nil
Initial Soil Sample Analysis Report Attachment
Attachment Not Available!
Layout Plan
Nil
Layout Plan Attachment
Attachment Not Available!
Treatment
Treatment details:
Treatments (T)
Treatment detail
Code for Treatments (T)
T1
Heat processing at 95±1°C for 30 min
T1- H30
T2
Heat processing at 95±1°C for 5 min along with Potassium sorbate @150 ppm
T 2 - P150
T3
Heat processing at 95±1°C for 5 min and UV light exposure for 30 min
T 3 – U30
T4
Heat processing at 95±1°C for 5 min and UV light exposure for 60 min
T 4 – U60
T5
Heat processing at 95±1°C for 5 min and UV light exposure for 90 min
T 5 – U90
T6
Heat processing at 95±1°C for 15 min and UV light exposure for 30 min
T 6 - H15U30
T7
Heat processing at 95±1°C for 15 min and UV light exposure for 60 min
T 7 - H15U60
T8
Heat processing at 95±1°C for 15 min and UV light exposure for 90 min
T 8 - H15U90
T9
Heat processing at 95±1°C for 5 min along with 50 % Preservative and UV light exposure for 30 min
T 9 – P75 U30
T10
Heat processing at 95±1°C for 5 min along with 75 ppm Potassium sorbate and UV light exposure for 60 min
T 10 -P75 U60
T11
Heat processing at 95±1°C for 5 min along with 75 ppm Potassium sorbate and UV light exposure for 90 min
T 11-P75 U90
Number of Treatments =11
Number of Repetitions =3
Design: CRD
Sample size = 200 ml
Sample Number/treatment/repetition = 20
Packaging material: PET bottle
Storage: at ambient temperature
Observations: Initial, 15, 30, 45 and 60 days of storage
Physico-chemical Parameters
B. Sensory Parameters
1. Total Soluble Solids (°Brix)
2. Acidity (%)
3. Total sugars (%)
4. Ascorbic acid (mg/100 ml)
5. Potassium (mg/100 ml)
6. Phenols (µg/100 ml)
7. Calcium (mg/100 ml)
8. Sodium (mg/100 ml)
9. Non-enzymatic browning (OD 440 nm)
10. Anti-oxidant activity by DPPH method
1. Colour and Turbidity
2. Consistency
3. Flavour
4. Taste
5. Overall acceptability
Microbial Parameters
Economics
1. Total Plate Count, Coliform count, Yeast and Mold count