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Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity.

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Relation http://ir.cftri.com/12032/
http://dx.doi.org/10.1007/s13197-014-1559-4
 
Title Physico-chemical characteristics and stability aspects
of coconut water and kernel at different stages of maturity.
 
Creator Prakruthi, Appaiah
Sunil, L.
Prasanth Kumar, P. K.
Gopala Krishna, A. G.
 
Subject 14 Physical properties
01 Coconut
 
Description Coconut water and kernel are the edible portions of
the coconut. A study was carried out to evaluate the physicochemical
characteristics, phytonutrients and stability of coconut
water (CW), kernel (CK) at different stages of maturity
and commercial coconut products (CCP). The moisture content
of CW, CK and CCP were in the range of 95–97 g
100 g−1, 50–85 g 100 g−1 and 0.4–3 g 100 g−1 respectively.
Fat content in CW was low (4–115 mg 100 g−1) whereas in
kernel it was high (37–56 g 100 g−1). The CW was acidic in
nature (pH 4.5–5.2). Ash content of CK decreased with maturity
(1.0–1.5 %) whereas that of CWremained steady (0.3–
0.4 g 100 g−1) with maturity. The total sugar content (3.9–
4.6 g 100 g−1) and acidity (0.3–0.4 g 100 g−1) of CW did not
change with maturity. The phenolics content increased in
water (1.4–4.3 mg 100 g−1) and kernel with maturity (18.5–
24.8 mg 100 g−1). The fatty acid composition of the oil
extracted from the CK had increased saturated fatty acids
(C12:0) (38–48 g 100 g−1) and decreased monounsaturated
fatty acid (C18:1) (13–5 g 100 g−1) with maturity. The percentage
of medium chain fatty acids increased with different
stages of maturity (47–78 g 100 g−1). The CW and CK
contained higher amount of phenolics (1.4–4.3 mg 100 g−1
and 18.5–24.8 mg 100 g−1 respectively) and total tocopherols
of CK (0.14–0.59 mg 100 g−1) when compared to CCP. This
study indicated that CWand CK could serve as valuable raw
materials for the preparation of functional food supplement.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12032/1/Journal%20of%20Food%20Science%20and%20Technology%20August%202015%2C%20Volume%2052%2C%20Issue%208%2C%20pp%205196-5203.pdf
Prakruthi, Appaiah and Sunil, L. and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity. Journal of Food Science and Technology, 52 (8). pp. 5196-5203. ISSN 0022-1155