Physicochemical properties and sensory acceptability of different varieties of coconut water and flesh

  • siti Roha Ab Mutalib School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA 40450 Shah Alam Selangor Malaysia
  • Fadhilah Jailani School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA 40450 Shah Alam Selangor Malaysia

Abstract

Coconut water is a sweet and refreshing drink obtained directly from the immature coconut and its flesh is smooth with a jelly-like structure. This study was carried out to evaluate the physicochemical properties and sensory acceptability of different varieties of coconut water and flesh. , The varieties of coconut used in this study were tall, dwarf, and hybrid coconut. Firstly, the weight of the coconuts were determined in which the tall variety was the heaviest coconut compared to the others. Tall coconut also showed a significantly higher amount of water volume and weight of coconut flesh. The dwarf coconut water revealed the highest pH (5.48± 0.02) with the lower titratable acidity (0.045±0.01 %). The highest total soluble solid (4.97±0.15 oBrix) was found in tall coconut.  The fructose and glucose content of coconut water were found in a range of 2.70-3.58% and 2.04-3.24%, respectively. Potassium was the most abundant mineral in all coconut samples in which a larger quantity was found in water of tall coconut and flesh of dwarf coconut. The Folin–Ciocalteu method showed that dwarf coconut water (9.07±0.00 mg GAE/100 ml) and hybrid coconut flesh (11.57±0.34 mg GAE/100 g) had higher phenolic content than the others. Hybrid coconut flesh exhibited the lowest crude fat content (18.33±1.22 %) than others. Meanwhile, dwarf and hybrid coconut water were more acceptable and appreciated in terms of taste, sweetness, sourness, and overall acceptability. Although the tall coconut flesh was the least acceptable in terms of taste and texture, all samples' overall acceptability was acceptable. In conclusion, dwarf and hybrid coconut have a big potential to produce high-quality beverages and have a good quality of flesh.

Published
2022-02-28
How to Cite
AB MUTALIB, siti Roha; JAILANI, Fadhilah. Physicochemical properties and sensory acceptability of different varieties of coconut water and flesh. Scientific Research Journal, [S.l.], v. 19, n. 1, p. 75-89, feb. 2022. ISSN 2289-649X. Available at: <https://myjms.mohe.gov.my/index.php/SRJ/article/view/13793>. Date accessed: 27 may 2024. doi: https://doi.org/10.24191/srj.v19i1.13793.