Sensory acceptability of freeze-concentrated coconut water

21/ Seow Eng Keng et al. 
Although the composition and physicochemical properties of the freeze-concentrated coconut water samples 
were significantly higher (P<0.05) than those of fresh coconut water (Table 1), however, sensory panellist 
showed similar acceptability (P>0.05) between the freeze-concentrated and fresh samples. This suggests that the 
2× increase in the composition and physicochemical properties was indistinguishable by sensory panellist. Study 
done by Lo et al. (2007) shows that sensory panellist showed similar acceptability for sugarcane juice with 25 and 
30 °Brix values. The sensory panellists show differences in the acceptability when the sugarcane juice with 
30 °Brix value was reconstituted to 15 and 20 °Brix values. Therefore, the freeze-concentrated samples could be 
a better rehydration drink compared to fresh ones, whereby it provides more nutrients (i.e. sugars and mineral 
contents) without any negative effect on the sensory acceptability. 
In the reconstitution studies, freeze-concentrated coconut water samples (i.e. FGC and FMC) were 
reconstituted to the same TSS value as the single strength coconut water, i.e. fresh coconut water. Again, no 
significant (P>0.05) differences were observed in the acceptability between the reconstituted freeze-concentrated 
(i.e. RFGC and RFMC) and fresh ones. However, when comparing the mean score for all the sensory attributes 
between samples from green (Figure 1) and mature coconuts (Figure 2), it was found that the maturity stages 
affect the preferences of the sensory panellists, whereby samples from green coconuts received higher mean 
score (>4) in all the sensory attributes as compared to those from mature coconuts with majority of the sensory 
attributes (i.e. sweetness, sourness, saltiness, and overall acceptability) received mean score of less than 4. Lower 
score of sweetness in mature coconut probably correlated with lower content of fructose and glucose in mature 
coconut when compared with green coconuts (Table 1). In general, panellist prefers the sweet taste of coconut 
water obtained from green coconuts. 
Figure 1 Sensory acceptability of coconut water obtained from green coconut (GC), freeze-concentrated 
coconut water prepared from GC (FGC), and reconstituted FGC at 6 °Brix (RFGC). No significant difference at 
P>0.05 level according to Tukey’s multiple-range between the 3 samples for all the sensory attributes evaluated. 

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