Journal of Food, Agriculture and Environment
Vol 7,
Issue 1,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effect of packaging on physical, chemical and sensory attributes of coconut water during storage
Author(s):
A. Gobin 1,
K. O. Falade 1, 2*, J. O. Akingbala 1Recieved Date: 2008-09-16, Accepted Date: 2008-12-05
Abstract:Effect of packaging materials (transparent and opaque) on physical, chemical and sensory attributes of coconut water during storage were evaluated. Changes in protein content, pH, titratable acidity, turbidity and sensory quality of fresh coconut water in amber (opaque) and transparent bottles and commercially bottled coconut water during 4-day storage under refrigeration (4ºC) were assessed. Effect of product packaging was significant (p≤0.05) on pH, turbidity, aroma and taste, but was not significant on protein and titratable acidity. The pH was distinctly higher in commercially bottled coconut water than in fresh samples in amber (opaque) and transparent bottles. Total acidity and turbidity values were lower in commercially bottled coconut water than in fresh coconut water samples. Appearance and aroma scores declined during storage. Commercially bottled coconut water showed higher sensory scores for taste. Storage time within 4 days showed no significant difference on sensory parameters.
Keywords:Coconut water,
refrigeration, packaging, sensory attributes, qualityJournal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 1
Category: Food and Health
Pages: 62-65
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