A refreshing beverage from mature coconut water blended with lemon juice

摘要

Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (degrees Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 experiments at centre point. The data obtained were analyzed using multiple regression technique and the quadratic equations (R-2, 98.14-99.89 %) were found to fit well in describing the effect of variables on responses studied. An optimum condition for the coconut water beverage was obtained at 13.5 degrees Brix blended with 2 % lemon juice. The mature coconut water beverage blended with lemon juice showed a shelf-life of 6 months in packed conditions at low (5 degrees C), ambient (25 +/- 2 degrees C) and high (37 degrees C) temperatures on the basis of physicochemical, microbiological and sensory attributes.