Storage Stability And Quality Evaluation Of Coconut Water–Fruit Juice Blends
DOI:
https://doi.org/10.70922/k8exrc91Keywords:
mature coconut water, fruit juice blends, Vitamin C, storage stability, physicochemical analysis, microbial analysisAbstract
The development of an acceptable juice blend with mature coconut water as a full water substitute into a ready-to-drink beverage was investigated in this study. Mature coconut water was mixed with fruit juices of pineapple, orange and soursop (guyabano), separately and at varying ratios, to come up with a juice blend.
Acceptability was determined through sensory evaluation. The best formulation of each juice blend were found to be as follows: Coconut water-Orange Blend 30:70 ratio; Coconut water-Pineapple Blend 40:60 ratio; and Coconut water-Soursop Blend 60:40 ratio.
Storage stability was conducted on the most acceptable formulation from each fruit juice blend. Stored for 7 weeks at 4-5oC, the product samples yielded a decrease in Vitamin C content, more prominently in soursop blend. Physicochemical changes during storage did not affect product acceptance; the samples were still acceptable after the storage period. Microbial activity remained below limits hence thermal processing and level of acidity were found adequate. The proximate composition was comparative with recent studies.
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