Abstract
Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (°Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 experiments at centre point. The data obtained were analyzed using multiple regression technique and the quadratic equations (R2, 98.14–99.89 %) were found to fit well in describing the effect of variables on responses studied. An optimum condition for the coconut water beverage was obtained at 13.5°Brix blended with 2 % lemon juice. The mature coconut water beverage blended with lemon juice showed a shelf-life of 6 months in packed conditions at low (5 °C), ambient (25 ± 2 °C) and high (37 °C) temperatures on the basis of physicochemical, microbiological and sensory attributes.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anzaldo FE, Kintanar QL, Recto PM, Velasco RU, de la Cruz F, Lacalne A (1985) Coconut water as intravenous fluid. Phil J of Coco Studies 10(1):31–43
APHA (1992) In: Speck ML (ed) Compendium Of Methods for the Microbiological Examination of Foods. 16th edn. American Public Health Association, Washington DC, p 734
Banzon JA, Escarda LO (1988) Coconut processing and utilization: an overview. In: Coconut R and D, Proceedings of the Second National Coconut Research and Development Symposium, PCARRD, Los Banos, Laguna, pp 125–140
Carvalho JM, Maia GA, Figueiredo RW, Brito ES, Rodrigues S (2007) Storage stability of a stimulant coconut water-cashew apple juice beverage. J Food Process Preserv 31:178–179
Chauhan OP, Singh Asha, Raju PS, Bawa AS (2007) Development of fruit flavoured tender coconut water RTS beverage. Paper presented at Indian Convention of Food Scientists and Technologists (ICFOST), 31 Dec 07–3 Jan 08, Indian Institute of Technology, Kharagpur, India, TC08, p 71
Chauhan OP, Asha S, Raju PS, Bawa AS (2008) Development of pomegranate juice blended tender coconut water beverage. Cord 2:46–60
Child R (1964) Minor and domestic coconut products. In: Coconuts. Tropical agricultural series, Longmans, Green and Co., London, p 196–205
Del Rio JA, Fuster MD, Gomez P, Porras I, Garcia-Lidon A, Ortuno A (2004) Citrus Limon: A source of flavonoids of pharmaceutical interest. Food Chem 84:457–461
Del Rosario RR, Rubico SM (1979) Formulation of coco beverage from mature coconut water. Phil J Coco Studies 4:1–5
Eskin NAM (1990) Biochemistry of food processing: Browning reaction in foods. In: Eskin NAM (ed) Biochemistry of foods. Academic, San Diego, pp 69–145
Gonzalez-Molina E, Moreno DA, Garcia VC (2008) Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus Limon (L.) Burm. F.) for industrial use. J Agric Food Chem 56:1669–1675
Huelin FE (1953) Studies on the anaerobic decomposition of ascorbic acid. Food Res Int 18:633–639
Kabasakalis V, Siopidou D, Moshatou E (2000) Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem 70:325–328
Khuri AI, Cornell JA (1987) Response surface designs and analysis. Marcel Dekker Inc, New York, pp 127–145
Larisch B, Grob U, Pischetsrieder M (1998) On the reaction of l-ascorbic acid with propylamine under various conditions: Quantification of the main products by HPLC/DAD. Zeitschrift fur Lebensmitteluntersuchung und Forschung A 206:333–337
Larmond E (1977) Laboratory methods for sensory evaluation of foods. Canada Department of Agriculture Publication, Ottawa, p 1637
de Lima Andrea S, Maia Geraldo A, de Sousa Paulo HM, do Prado Giovana M, Rodrigues S (2009) Storage stability of a stimulant coconut water–acerola fruit juice beverage. Int J Food Sci Tech 44:1445–1451
Marti N, Perez-Vicente A, Garcia-Viguera C (2001) Influence of storage temperature and ascorbic acid addition on pomegranate juice. J Sci Food Agric 82:217–221
Ranganna S (1999) Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publishing Company Limited, New Delhi, pp 1–29, 163–164, 578–582
Solomon O, Svanberg U, Sahlstro MA (1995) Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 °C. Food Chem 53:363–368
Vigliar R, Sdepanian, Vera L, Fagundes-Neto U (2006) Biochemical profile of coconut water from coconut palms planted in an inland region. J de Pediatria 82(4):308–312
Yong JWH, Ge L, Ng YF, Tan SN (2009) The chemical composition and biological properties of coconut (Cocos nucifera L.) water. Molecules 14:5144–5164
Zerdin K, Rooney ML, Vermue J (2003) The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chem 82:387–395
Acknowledgement
The financial assistance provided by National Agricultural Innovation Project (NAIP), New Delhi is duly acknowledged.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Chauhan, O.P., Archana, B.S., Singh, A. et al. A refreshing beverage from mature coconut water blended with lemon juice. J Food Sci Technol 51, 3355–3361 (2014). https://doi.org/10.1007/s13197-012-0825-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0825-6