Microsoft Word Keng et al-Galley Proof docx
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Kata Kunci: Air kelapa, kepekatan sejuk beku, komposisi; sifat fizikokimia, kebolehterimaan sensori INTRODUCTION Coconut water has become a well-known drink and is gaining popularity in beverage industry due to its high nutritional value (Santoso et al., 1996; Yong et al., 2009; Tan et al., 2014) and potential therapeutic properties (Campbell-Falck et al., 2000; DebMandal and Mandal, 2011). In sports application, coconut water has been proposed as a natural alternative to commercial rehydration drink due to its ability to rehydrate and replenish electrolytes lost during exercise (Saat et al., 2002; Cappelletti et al., 2015). The sweetness of coconut water caused less nausea and fullness, as well as no stomach upset when consume in a larger volume as compared to water. However, the low sodium content in coconut water has shown to have a fairly low rehydration index. With that in mind, Ismail et al. (2007) investigated the effectiveness of sodium-enriched coconut water (SCW) as a rehydration drink after exercise-induced dehydration. It was found that SCW performed at par with commercial sports drink for whole body rehydration, but with better fluid tolerance. Hence, low concentrated coconut water, i.e. double strength coconut water, could serve as a better rehydration drink compared to sodium-enriched coconut water, since it can provide more energy (higher sugars content) and electrolytes (higher minerals content). There are various applications capable to concentrate liquid product, such as by mean of evaporation (Gali et al., 2009; Hongvaleerat et al., 2008), membrane filtration (Couto et al., 2011; Galaverna et al., 2008), and 15/ Seow Eng Keng et al. freeze-concentration process (Lo et al., 2007; Belén et al., 2013; Miyawaki et al., 2016). High temperature treatment can affect the flavour quality and the phenolic compounds in coconut water can be oxidized and lead to yellow discoloration (Ito et al., 2003; Tan et al., 2015). Thereby, freeze-concentration process was selected in this study to produce freeze-concentrated coconut water with minimal changes to its quality and consumers’ acceptability. Freeze-concentration process allows the removal of water from a solution by forming a high-purity ice-crystals and separated to leave a concentrated liquid. Due to the nature of the low temperature used, undesirable chemical and biochemical changes can be avoided as well as minimising the damage to product quality (Miyawaki et al., 2016). To our knowledge, simplified freeze-concentration process was used to produce freeze-concentrated sugar-cane juice (Lo et al., 2007), however none on coconut water. The aim of this study was to evaluate the freeze-concentration process to produce freeze-concentrated coconut water with double its original total soluble solids content. This would be evaluated against fresh coconut water. By controlling the freeze-concentration process, the soluble components, mainly sugars, and minerals, occurring within the fresh coconut water can be increased without the use of excessive heat such as that applied during the process of evaporation. tải về 221.3 Kb. Chia sẻ với bạn bè của bạn:
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