Quality attributes of Malaysian coconut water (MATAG and MAWA)

Citation

Halim, H. H. and Williams-Dee, E. and Pak Dek, Mohd Sabri and Hamid, A. and Ahmad, N. and Jaafar, Ahmad Haniff (2017) Quality attributes of Malaysian coconut water (MATAG and MAWA). In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 305-308).

Abstract

Coconut water (CW) is a popular natural hydration beverage since it possess high electrolytes content and adequate amount of sugar. This study aimed to compare the physicochemical characteristics, electrolytes and sugars in young and mature CW from two Malaysian hybrid coconut varieties (MATAG and MAWA). As for the results, flesh thickness of nuts and pH of CW in both varieties increased significantly (p<0.05) while nut weight, total soluble solids (TSS) decreased significantly (p<0.05) with maturation of the fruits. Majority of electrolytes decreased as maturity increased in both varieties. Meanwhile for sugar analysis, fructose and glucose decreased significantly (p<0.05) while sucrose increased significantly (p<0.05) in both varieties as maturation of the coconuts take placed. As conclusion, mature CW from both varieties possessed higher electrolytes and sucrose as compared to the CW obtained from the young coconut.

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Faculty of Food Science and Technology
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Coconut water; Physicochemical; Electrolytes; Sugars; ICP-MS
Depositing User:	Nabilah Mustapa
Date Deposited:	21 May 2018 03:25
Last Modified:	21 May 2018 03:25
URI:	http://psasir.upm.edu.my/id/eprint/60339
Statistic Details:	View Download Statistic

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