Technological process for obtaining coconut water by heat treatment

Abstract

Coconut water (Cocos nucifera L.) is a natural beverage obtained from the endosperm of the coconut tree. It is also nutritious and beneficial for health. Three pasteurization processes were performed on coconut water (90°C for 5 min, 80°C for 15 min, and 70°C for 25 min), using a total of 30 kg of fresh coconut. Ten kg of fresh coconut were processed for each trial. To select the best process, a sensory characterization of the water obtained from the three processes was performed by a panel composed of five judges familiar with coconut water. They described its appearance, smell, and taste to develop a qualitative sensory profile. According to the results, the selected process was the most appropriate procedure to obtain good quality, colorless, and translucent coconut water. The calculation of the cost estimate, on an industrial scale, was carried out using the cost sheets used by the IIIA Economics Department, where the price of coconut water packaged in STD 314 bottles was 34.55 pesos in national currency.