STUDY ON PACKAGING AND STORAGE OF TENDER COCONUT WATER 3778
dc.contributor.advisor | Dr. V. K. Chandegara | |
dc.contributor.author | B. HEMALATHA | |
dc.contributor.other | 2050221007 | |
dc.date.accessioned | 2024-01-06T08:25:40Z | |
dc.date.available | 2024-01-06T08:25:40Z | |
dc.date.issued | 2023-10 | |
dc.description.abstract | Tender coconut water (TCW) is incredible healthy drink and the best one to hydrate the body. The sweet, clear, aqueous part inside the immature green coconut is referred as tender coconut water (TCW). TCW starts to deteriorate once it is exposed to the air and stored at ambient temperature due to microbial contamination as well as oxidation reactions, which cause changes in its sensory properties. Preserving the TCW with its wholesome natural property remains a challenge. Therefore nonthermal processing techniques treated tender coconut water (ozonation and ultrasonication) and packed in 200ml glass and PET bottles under refrigerated condition (4±2℃) , and withdrawn a weekly interval to checked the quality and stability of TCW. The effect of ozonation treatment time (10,20,30 min), ultrasonication treatment time (10,20,30 min), combination treatment time (ozonation and ultrasonication) and packaging materials (glass bottle, PET bottle) on different characteristics of tender coconut water viz. biochemical, enzyme activities and sensory characteristics of tender coconut water were studied. The Factorial Completely Randomized Design (FCRD) was used in designing the experiment and analyzing the results. From the study, ozonation treated TCW was found at 20min treatment time and packed in glass bottle under refrigerated condition, which gave the experimental values of TSS 4.89⁰Brix, TA 0.08%, pH 4.94, EC 5.10 mS/cm, TDS 4.14ppm, TS 4.13 %, TPC 2.37 (mg GAE/ml), Total plate count 2.485log (CFU/ml), Yeast and Mould count, ii 2.253log (CFU/ml), POD and PPO 0.038 and 0.020 (∆ O.D./min/ml) and Overall acceptability 6.70 for after 4th week of storage period. Ultrasonication treated TCW was found at 20min treatment time and packed in glass and PET bottle under refrigerated condition, which gave the experimental values of TSS 5.17 and 4.93⁰Brix, TA 0.08 and 0.10 %, pH 4.87 and 4.68, EC 5.24 and 5.15 mS/cm, TDS 4.03 and 4.62 ppm, TS 4.37 and 4.63 %, TPC 2.43 and 1.77 (mg GAE/ml), Total plate count 1.718 and 2.418log (CFU/ml), Yeast and Mould count 2.579 and 1.384log (CFU/ml), POD 0.014 and 0.021, PPO 0.017 and 0.021(∆ O.D./min/ml) and Overall acceptability 8.13 for after 4th week of storage period. Ozonation and Ultrasonication treated TCW was found at 20min treatment time and packed in glass and PET bottle under refrigerated condition, which gave the experimental values of TSS 5.17 and 5.01⁰Brix, TA 0.08 and 0.09 %, pH 4.75 and 4.72, EC 5.82 and 5.93 mS/cm, TDS 4.60 and 4.68 ppm, TS 3.55 and 3.60 %, TPC 1.80 and 2.07 (mg GAE/ml), Total plate count 2.472 and 1.681log (CFU/ml), Yeast and Mould count 2.019 and 1.726log (CFU/ml), POD 0.014 and 0.016, PPO 0.010 and 0.014 (∆ O.D./min/ml) and Overall acceptability 7.33 and 7.50 for after 4th week of storage period. It was recommended to tender coconut water treated with 20min ozonation treatment stored in glass bottle upto 4th week of storage period and 20min ultrasonication treatment stored in glass and PET bottle at 4±2℃ upto 4th week of storage period. Combination treatment 20min ozonation and 20 min ultrasonication treatment stored in glass bottle and PET bottle at 4±2℃ upto 4th week of storage period. | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810205855 | |
dc.language.iso | English | |
dc.pages | 151 | |
dc.publisher | JAU JUNAGADH | |
dc.relation.ispartofseries | 3778 | |
dc.sub | Processing and Food Engineering | |
dc.theme | STUDY ON PACKAGING AND STORAGE OF TENDER COCONUT WATER 3778 | |
dc.these.type | M.Tech. | |
dc.title | STUDY ON PACKAGING AND STORAGE OF TENDER COCONUT WATER 3778 | |
dc.type | Thesis |