Chemical, physical-chemical, microbiological and sensorial characterization of different coconut waters obtained by aseptic process

Abstract

The aim of this work was to investigate the chemical, physical-chemical, microbiological, and sensorial characterization of three different brands of coconut water beverages (A, B, and C) obtained by aseptic process (carton packing). The average values of pH, titratable acidity, soluble solids, reducing and non reducing sugars, and vitamin C ranged from 4.95 to 5.01; 0.05 to 0.07%; 5.50 to 6.00 ºBrix; 0.77 to 3.50%; 0.55 to 3.53 %, and 0.17 to 0.23 mg/100 mL, for coconut water A, B, and C, in that order. Among the minerals studied, the differences for coconut water A, B, and C, respectively, were: 190.4; 104.5; and 273.1 mg/100 mL for potassium, 81,4; 60,3; and 108,3 mg/100 mL for sodium, and 34.9; 31.3; and 29.5 mg/100 mL for calcium. Regarding the microbiological analysis, the results are in agreement with the current regulation in Brazil. In summary, the physical-chemical results of the coconut water beverages showed important differences of the compounds, especially concerning to non reducing sugar content. In a comparative analysis of the samples the average of appearance scores were similar, and did not differ at the level of 5%. Regarding to sample flavor and global acceptance attributes all the average scores differed of one another at a 5% level of significance.