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The innate characteristics of coconut water

The information below focuses on the innate properties of coconut water and the preservation methods nutrients in coconut water.

Composition: The tender coconut water and coconut water contains many nutritional ingredients; but both are 02 types of coconut exist a few different points. Generally, coconut water contains more potassium and calcium but low in sodium and magnesium. Tender coconut water has total sugars, fructose and glucose is higher. Character and maturity of the coconut also affect the chemical composition of coconut water (Jackson et al, 2004).


Color: The color of coconut water changes when exposed to heat. This can affect the quality and taste of coconut acceptance by consumers. So to slow the impact of coconut water temperature is desired by the manufacturer. The color change may be due to the reaction of the catalyst or cause oxidation.
Fat content: Coconut oil concentration increased along with the growth of coconut (Tanqueco et al, 2007). The presence of coconut oil can cause oxidation of lipids (causing odors). The cup coconut oil from coconut can be done thanks to the thermal separation process. However, a small amount of coconut oil remains in the water and can cause lipid oxidation during storage.
Catalysts: Catalysts Polyphenoloxidase (PPO) and peroxidase (POD) exist in coconut milk and various fluctuations in each category in each age coconut and nut. The presence of this catalyst can change the color of coconut water.
Heat Treatment and Storage: Shelf life expected of coconut water has been treated through thermal heating system directly and indirectly, have been compared. Coconut water is treated less direct heat and brown discoloration occurs less oxidized than the coconut milk is heat treated indirectly. In addition, heat-treated coconut water directly over long-term use (Tan et al, 2012b). For direct heating method, coconut water is heated at high temperature in a shorter time period. Besides, if coconut water is sterile packaging stored at higher temperatures (330C - 400C), the shelf life will be reduced.

(Tetra Pak South East Asia Pte Ltd, Singapore)
Source: APCC - 4/2014

 

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