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Home >Foods and Raw Materials > Archive > Volume 9, Issue 1, 2021 > Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Jeallyza Muthia Azra a
,
Budi Setiawan a
,
Zuraidah Nasution a
,
Ahmad Sulaeman a
Affiliation
a IPB University, Bogor, Indonesia
Copyright ©Azra et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 10 July, 2020 | Accepted in revised form 18 July, 2020 | Published 15 December, 2020
DOI: http://doi.org/10.21603/2308-4057-2021-1-43-51
Abstract
Introduction. Coconut water is rich in nutrients and biologically-active compounds. However, it has a short shelf life that can be prolonged by freeze drying. The purpose of this study was to analyze the physicochemical and sensory characteristics of fresh and powdered coconut drinks.
Study objects and methods. The experiments included eight samples, namely fresh and powdered coconut drinks obtained from coconuts of different varieties (tall and hybrid) and maturity stages (4 and 6 m.o.). The samples were analyzed for nutrient content (ash, protein, fat, total carbohydrate, and fibre), physicochemical properties (titratable acidity, pH, viscosity, total soluble solids, turbidity, water activity, and browning index), and sensory characteristics (color, aroma, taste, texture, and overall acceptance).
Results and discussion. The results obtained showed that there were significant differences among the coconut drinks of different varieties and maturity stages. They differed in nutrient content, pH value, titratable acidity, viscosity, and water activity. Meanwhile, the aroma, taste, and overall acceptance scores of all the samples were not significantly different. The powdered drink from 6 m.o. hybrid coconut was selected as the optimal sample due to its good sensory and physicochemical attributes. These attributes were similar to those of the fresh coconut drink.
Conclusion. The powdered drink from 6 m.o. hybrid coconut obtained by freeze drying could be considered as an alternative healthy drink with good quality characteristics.
Keywords
Coconut, coconut water, powder, freeze drying, physicochemical properties, descriptive analysis
FUNDING
This research was supported by the Directorate of Higher Education, the Ministry of Research, Technology, and Higher Education of the Republic of Indonesia for its Scholarship for Master-to-Doctorate Program for Superior Scholars (No. 142/SP2H/LT/DRPM/2018).
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How to quote?
Azra JM, Setiawan B, Nasution Z, Sulaeman A. Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink. Foods and Raw Materials. 2021;9(1):43–51. https://doi.org/10.21603/2308-4057-2021-1-43-51
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