Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity.

Prakruthi, Appaiah and Sunil, L. and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity. Journal of Food Science and Technology, 52 (8). pp. 5196-5203. ISSN 0022-1155

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Abstract

Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physicochemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95–97 g 100 g−1, 50–85 g 100 g−1 and 0.4–3 g 100 g−1 respectively. Fat content in CW was low (4–115 mg 100 g−1) whereas in kernel it was high (37–56 g 100 g−1). The CW was acidic in nature (pH 4.5–5.2). Ash content of CK decreased with maturity (1.0–1.5 %) whereas that of CWremained steady (0.3– 0.4 g 100 g−1) with maturity. The total sugar content (3.9– 4.6 g 100 g−1) and acidity (0.3–0.4 g 100 g−1) of CW did not change with maturity. The phenolics content increased in water (1.4–4.3 mg 100 g−1) and kernel with maturity (18.5– 24.8 mg 100 g−1). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C12:0) (38–48 g 100 g−1) and decreased monounsaturated fatty acid (C18:1) (13–5 g 100 g−1) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47–78 g 100 g−1). The CW and CK contained higher amount of phenolics (1.4–4.3 mg 100 g−1 and 18.5–24.8 mg 100 g−1 respectively) and total tocopherols of CK (0.14–0.59 mg 100 g−1) when compared to CCP. This study indicated that CWand CK could serve as valuable raw materials for the preparation of functional food supplement.

Item Type:	Article
Uncontrolled Keywords:	Analysis . Coconut water . Coconut kernel . Commercial coconut products . Physico-chemical characteristics . Stability
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Food Microbiology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Dec 2015 05:46
Last Modified:	29 Dec 2015 05:46
URI:	http://ir.cftri.res.in/id/eprint/12032

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