Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology

Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	RTS beverages were prepared from tender coconut water, lime juice/citric acid and sugar with or without ascorbic acid and lemon flavour. Also, Sports drink was prepared from tender coconut water, lime juice/citric acid and honey with or without ascorbic acid and lemon flavour. The clarification of beverages was carried out, initially by traditional method on a small scale and later by microfiltration on a pilot scale. It was found that clarification of coconut-based beverages is important for obtaining the shelf stability and good quality. Chemical and sensory analysis of the beverages and also storage studies were conducted. Analysis and storage studies showed that non-clarified beverages were stable neither at room temperature nor at refrigerated temperature. They showed browning at both the storage conditions. Addition of ascorbic acid did not prevent much of the browning in beverages though it was comparatively lesser than the beverages without ascorbic acid. By traditional clarification, browning was there only at room temperature and quality was better than non-clarified beverages. A little sediments were formed upon storage at room temperature and had lesser stability at room temperature. However, MF clarified beverages showed no browning at both room as well as refrigerated temperatures. This could be due to removal of proteins/enzymes/polyphenols. It was sparklingly clear and had no sediments during storage (photographs are enclosed).Beverages with lime juice were more acceptable than the beverages with citric acid as an acidulant. Also, addition of artificial lemon flavour, increased the overall acceptability of the drink. Sports drink were less acceptable as compared to RTS beverages mainly due to lesser sweetness and pronounced honey flavour which was not much liked by the consumers. Reducing sugars content of the sports drink was found to be around 6% (mainly from honey) which is comparable to the requirement of sports drink. It was concluded that MF clarified beverages with added lime juice and artificial lemon flavour were most acceptable and they had higher shelf stability and could retain the quality and stability even after 30 days of storage at room temperature.Application of MF clarification of coconut water based RTS and Sports drink had more advantages over the conventional clarification method to produce good quality beverage with stability in quality during extended storage period.
Uncontrolled Keywords:	tender coconuts beverages coconut water beverages RTS beverage
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 07 Beverage Technology
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Dec 2006
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/386

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