22/ J. Agrobiotech.
Vol. 8 (1), 2017, p. 13–24.
Figure 2 Sensory acceptability of coconut water obtained from mature coconut (MC), freeze-concentrated
coconut water prepared from MC (FMC), and reconstituted FMC at 4 °Brix (RFMC). No significant difference
at
P>0.05 level according to Tukey’s multiple-range between the 3 samples for all the sensory attributes
evaluated.
CONCLUSION
A simplified freeze-concentration process was successful in producing double strength freeze-concentrated
coconut
water samples; FGC and FMC with TSS of 12 and 8 °Brix, respectively. The freeze-concentrated
coconut water samples differed in all of the composition and physicochemical properties
as compared to the
fresh coconut water samples. However, the freeze-concentrated samples showed no significant difference in the
sensory acceptability when compared to fresh and reconstituted coconut water samples. This freeze-
concentration process showed the potential to serve as a processing method to produce double-strength coconut
water without affecting the sensory acceptability, making it an ideal rehydration drink.
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