CONSERVATION OF COCONUT WATER BY REFRIGERATATION

Abstract

The quality of the process of bottling and refrigerating coconut water from unripe coconut fruits (Cocus nucifera, L.) was evaluated for shelf-life period of 24 to 48 hours. Samples were picked up for physicochemical determinations (acidity, pH, °Brix, and total sugar content) for microbiological analysis (total bacterial count, total and fecal coliforms, molds, and yeast) and sensory evaluation. The acceptability of the product was evaluated by the Modified Triangular Test. The data indicated the process as adequate, according to the hygienic conditions and that both the physicochemical and the microbiological analyses revealed all samples in accordance with Brazilian standards. The coconut water presented itself safe for consumption after bottled and stored at 10 °C for 48 hours. A light change in the product color was observed after the storage, but the change had no influence on the product acceptability.