Abstract:
Tender coconut water is a nutritious natural beverage which consists with many health benefits. This research reviews the preservation of tender coconut water using heat and UV-C treatments for selected combinations. After each treatment, physiochemical properties (Total Soluble Solids, pH, Conductivity and Titrable Acidity) and microbiological analysis were conducted. Finally sensory evaluation was conducted for both samples, to determine the most preferable sample. Results revealed that there is a significant difference (p<0.05) in TSS, pH, electrical conductivity between the treated samples of all combinations in Tender coconut water during the period of three weeks. The total plate count and yeast and mould counts were in acceptable level (<50CFU/ml) in the samples treated at 85⁰C for 60s and 253.7 nm UV radiation for 30 minutes and the sample treated at 85⁰C for 60s. And also these tender coconut water samples were microbiologically safe for consumption when stored under refrigeration (4±2⁰C). The tender coconut water samples, treated at 85⁰C for 60 minutes, without UVC and kept under refrigeration (4±2⁰C) were found with high organoleptic qualities.
