Abstract:
It is evident that there is an increasing demand for natural beverages with preserved natural
sensory properties. King coconut (Cocos nucifera var. aurantiaca) is the best and widely
acceptable natural refreshing beverage because of its nutrient contents like, protein, fat,
vitamin E, iron, calcium, phosphorus, potassium, sodium, sugar, and enzymes, etc., which
are helping to maintain human health. Although, it is not as convenient to use for a longer
period as its original form. Therefore, there is an opportunity to develop a ready to serve
drink (RTS) to encourage consumers. Therefore, this study was conducted to develop an
RTS beverage from King Coconut (KC) water by adding naturally available preservatives.
For that, lime was added as a natural citric acid agent while clove was added to inhibit
microbial growth (responsible for fermentation).
King coconut water, an age of eight to nine months, was collected and their Brix' value
standardized to 9". Lime juice (0.02 mL/100 mL) was added to KC water and pasteurize
at 72 "C for 2.5 minutes as the initial step. Next, 0.08g/100 mL of cloves and 0.02 mL /
100 mL of lime was added to KC water and pasteurized at 72'C for 2.5 minutes. All the
samples were refrigerated (4'C) and stored for 4 days. pH, total soluble solids (TSS),
titratable acidity, and moisture content were measured at the beginning and after 4 days of
storage. After four days of storage period the results showed that the pH, TSS, titratable
acidity. moisture content, were 5.5, 9', 0.06%, and 94%, respectively. The product was
microbiologically (less than 50 CFU/mL) safe for consumption after 4 days of storage.
Sensory analysis was done in both steps 1 and 2 through untrained panelists to find
consumers' preference of taste, colour, odour, appearance, overall acceptability of treated
king coconut water. At step 1 highest acceptance for overall acceptability was acquired
by the Su/KC+nL+P sample and in step 2 it goes to sample natural one without added
anything SKC+nL+nCl+nP sample. Whereas it is not safe for consumption because of its
microbial load. Even though the pasteurized king coconut water with additives is safe to
consume, it showed the least acceptability for colour, odour, and appearance due to the
colour change from opaque white to light brown (GREYED-ORANGE GROUP 177-C
Greyish Reddish Orange) after adding the clove. The minimum level of acceptance for the
odour and taste may be due to the astringent flavor created by the clove. Although it
obtained the least preference for the said sensory attributes, it exhibits the same level of
preference with the commercially available soft drink and is microbiologically safe to use.
Therefore, when considering the overall acceptability of the (KCS+L+CI+P) it is possible
to develop it as a ready-to-serve drink with required adjustments.
