Vol. 7, Issue 6 (2019)
Processing and preservation of green coconut water
Author(s): Dhanita Patel, HG Sharma, Vikas Ramteke and Romila Xess
Abstract: The experiment was conducted at Horticulture processing laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur during the year 2017-18 to study the processing techniques of green coconut water for its preservation. For the study, seven treatments (T0 = Control, T1 = Storage at refrigerated temperature, T2 = Storage below 0 ºC temperature, T3 = Heating at 60 ºC for 10 minutes, T4 = Heating at 70 ºC for 10 minutes, T5 = Heating at 80 ºC for 10 minutes, T6 = Heating at 90 ºC for 10 minutes, T7 = Heating at 100 ºC for 10 minutes) were selected. Heating at 100 ºC for 10 minutes of preserved coconut water was stored in glass bottle at room temperature preformed the best quality up to 3 month of storage according to the taste testing panel.
Pages: 1260-1263 | 340 Views 61 Downloads
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How to cite this article:
Dhanita Patel, HG Sharma, Vikas Ramteke, Romila Xess. Processing and preservation of green coconut water. Int J Chem Stud 2019;7(6):1260-1263.
