Development of Spiced Tender Coconut Water Ready to Serve Beverage
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Home Science | India | Volume 4 Issue 10, October 2015

Development of Spiced Tender Coconut Water Ready to Serve Beverage

Sindumathi.G, Amutha.S

Tender coconut (Cocos nucifera) water is one of the highest sources of electrolytes known to man. It contains sugars, fibre, proteins, antioxidants vitamins, minerals such as potassium, magnesium. It reduces/destroys intestinal worms. It cleans the urinary system, stimulates digestion, increases semen, cardiac tonic and relieves thirst and burning. Efforts on product development are not in commensurate with the availability of the coconut which is underutilized and unexplored. Low cost food processing technology can offer excellent opportunities for folks in the production of processed foods in the rural sector. So the work was undertaken to develop value added products from tender coconut water with addition of spices. Ready to Serve (RTS) beverage prepared from tender coconut water with the blend of ginger and cardamom extracts and packed in glass bottles and stored at room temperature (2732oC) and refrigerated temperature (71oC). The prepared RTS is complying with Indian standards for RTS fruit beverages. The blended RTS were analyzed for its different physiochemical as well as sensory quality evaluated by adopting 9 point hedonic scale. The developed RTS had the shelf life of 120 days for both at room temperature and refrigerated temperature and hence it was safe and fit for consumption.

Keywords: Tender coconut water, spices, glass bottles RTS beverages

Edition: Volume 4 Issue 10, October 2015

Pages: 233 - 236

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How to Cite this Article?

Sindumathi.G, Amutha.S, "Development of Spiced Tender Coconut Water Ready to Serve Beverage", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB158602, Volume 4 Issue 10, October 2015, 233 - 236

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