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    Composition of Coconut Water

    Uploaded by

    Minh Võ
    The document outlines the basic steps in processing coconut water which are: 1) selecting young coconuts without defects, 2) washing and sanitizing the nuts, 3) cutting the nuts and collecting the coconut water, 4) scooping out and washing the coconut meat, 5) optionally mixing the meat with water, 6) adding water and sugar to the mixture and bottling it, and 7) storing the bottled coconut water under refrigeration. It also discusses various techniques to prolong the shelf-life of coconut water such as ultra high temperature processing, microfiltration, and cold preservation. Finally, it notes some health benefits of coconut water such as hydration and uses during World War II.

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    © All Rights Reserved
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    Composition of Coconut Water

    Uploaded by

    Minh Võ
    177 views2 pages
    The document outlines the basic steps in processing coconut water which are: 1) selecting young coconuts without defects, 2) washing and sanitizing the nuts, 3) cutting the nuts and collecting the coconut water, 4) scooping out and washing the coconut meat, 5) optionally mixing the meat with water, 6) adding water and sugar to the mixture and bottling it, and 7) storing the bottled coconut water under refrigeration. It also discusses various techniques to prolong the shelf-life of coconut water such as ultra high temperature processing, microfiltration, and cold preservation. Finally, it notes some health benefits of coconut water such as hydration and uses during World War II.

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    Composition of Coconut Water

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    The document outlines the basic steps in processing coconut water which are: 1) selecting young coconuts without defects, 2) washing and sanitizing the nuts, 3) cutting the nuts and collecting the coconut water, 4) scooping out and washing the coconut meat, 5) optionally mixing the meat with water, 6) adding water and sugar to the mixture and bottling it, and 7) storing the bottled coconut water under refrigeration. It also discusses various techniques to prolong the shelf-life of coconut water such as ultra high temperature processing, microfiltration, and cold preservation. Finally, it notes some health benefits of coconut water such as hydration and uses during World War II.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    177 views2 pages

    Composition of Coconut Water

    Uploaded by

    Minh Võ
    The document outlines the basic steps in processing coconut water which are: 1) selecting young coconuts without defects, 2) washing and sanitizing the nuts, 3) cutting the nuts and collecting the coconut water, 4) scooping out and washing the coconut meat, 5) optionally mixing the meat with water, 6) adding water and sugar to the mixture and bottling it, and 7) storing the bottled coconut water under refrigeration. It also discusses various techniques to prolong the shelf-life of coconut water such as ultra high temperature processing, microfiltration, and cold preservation. Finally, it notes some health benefits of coconut water such as hydration and uses during World War II.

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    © All Rights Reserved
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    of 2

    P RODUCTION

    P ROCESS
    The following are the basic steps in processing
    coconut water.
    1. Select young coconut with no cracks, holes,
    or other defects.
    2. Wash the nuts with tap water and later
    sanitize with chlorinated water (1 tsp commercial chlorine bleach per liter of water).
    3. Cut nuts and collect coconut water in clean
    containers.
    4. Scoop meat with spoon and wash with potable water to remove fibers, testa and
    other dirt particles.
    5. Mix buko meat and coconut water.
    (optional).
    6. Add 20% potable water to the mixture and
    sweeten with sugar according to taste.
    7. Pour in Polyethylene Terephthalate (PET)
    bottles and seal.
    8. Store in coolers or refrigerate. This will last
    for 14 days or more at 4 oC.
    Note: Work place and materials to be used
    should be under hygienic conditions to avoid
    contamination and exposure to foreign objects.

    OTHER PROCESSING TECHNIQUES


    To prolong the shelf-life of coconut water, various preservation techniques are recommended
    such as Ultra High Temperature, Cold Preservation and Microfiltration.
    Ultra High Temperature (UHT) involves
    heating the water to 130 oC to 150 oC for 2-45
    seconds; the product is aseptically packaged in
    order to obtain a stable shelf -life (1 to 2 years
    at ambient temperatures); however, the flavour
    is changed due to high heat; UHT is only used
    for export purposes.. The maximum capacity
    for the UHT equipment is 2,500 liters/hour.

    Microfiltration is a type of physical filtration


    process where a contaminated fluid is passed
    through a special pore-sized membrane to
    separate microorganisms and suspended
    particles from the liquid; used in ultra filtration and reverse osmosis to provide a product stream which is free of undesired contaminants.
    Cold Preservation is the process that involves filtration, bottling and temperature
    control allowing the bottled coconut water to
    stay fresh from 10 days to 3 weeks and retains natural flavour.

    U SES

    AND

    H EALTH

    B ENEFITS
    Coconut water can used as a high-electrolyte
    beverage with a low glycemic index (54 4) for
    hydration purposes. (Based on the study conducted by PCA on the Development of a High
    Electrolyte, Low Glycemic Index Coco Water
    Drink in 2011).
    During the World War II, coconut water has
    been used intravenously since coconut water is
    identical to the human plasma and can be injected directly into the human bloodstream.
    Decrease the risk of heart attacks, increase
    metabolic rate, help in dissolving kidney
    stones, prevents muscle cramps, and an effective diuretic are some of the health benefits of
    coconut water.
    FOOD PRODUCT DEVELOPMENT DIVISION
    Research and Development Branch
    Philippine Coconut Authority
    FPDD Plant, PCA Cmpd., Elliptical Road
    Diliman, Quezon City
    Tel. No.: (+632) 928-4501
    Fax No.: (+632) 926-7631
    Email: [email protected]

    FPDD Guide No. 1 Series of 2014

    P HILIPPINE
    C OCONUT
    A UTHORITY

    COCONUT PROCESSING
    TECHNOLOGIES

    Y OUNG
    C OCONUT
    WATER

    P RODUCT
    D ESCRIPTION

    Table 2. Mineral Component

    Coconut water is the liquid endosperm obtained


    from a young coconut (6 - 8 months) which is
    pure, nutritious and wholesome natural beverage.
    The sterile water, which is approximately 200
    750 ml, is enclosed with a hard shell and a welllined layer (8 10 mm) of coconut meat.

    C OMPOSITION OF
    C OCONUT W ATER
    Coconut water is high in ionic nutrients
    (electrolytes) such as potassium, sodium,
    calcium, magnesium, chloride, phosphorus
    and sulphur. It also contains sugar, in the form
    of glucose and fructose, Vitamin C, Vitamin B
    group and amino acids such as glutamic acid,
    arginine, aspartic acid and leucine.
    Table 1. Composition of young coconut water

    Proximates
    Energy
    Moisture

    g/100 g
    109 kJ
    95.2

    Nitrogen
    Protein
    Fat
    Ash

    0.04
    0.2
    0.0
    0.2

    Fructose
    Glucose
    Sucrose
    Maltose
    Lactose
    Total Sugar
    Starch
    Carbohydrate

    2.4
    2.7
    1.5
    0.0
    0.0
    6.6
    0.0
    6.6

    Minerals
    Calcium
    Copper
    Iron
    Magnesium
    Manganese
    Phosphorus
    Potassium
    Sodium

    mg/100 g
    12.0
    0.220
    0.4
    11.0
    1,020.0
    9.0
    186.0
    5.0

    P ROCESS F LOW
    Raw Materials
    Receiving

    Washing and Sanitation

    Cutting
    Table 3. Vitamin Component

    Vitamins
    Thiamin
    Riboflavin
    Niacin
    Niacin derived from
    tryptophan
    Niacin Equivalents
    Vitamin C
    Retinol

    mg/100 g
    0.01
    0.02
    0.10
    0.0
    0.1
    0 ug
    0 ug

    Table 4. Amino Acid Component

    Amino Acids
    Alanine
    Arginine
    Aspartic Acid
    Cystine + Cysteine
    Glutamic Acid
    Glycine
    Histidine
    Isoleucine
    Leucine
    Lysine
    Methionine
    Phenlyalanine
    Proline
    Serine
    Threonine
    Tryptophan
    Tyrosine
    Valine

    mg
    10
    32
    18
    4
    43
    10
    5
    8
    14
    10
    4
    10
    8
    11
    9
    2
    6
    12

    Collection of
    Coconut Water

    Addition of water
    and sugar

    Shredding of Coconut Meat

    Addition of Coconut
    Meat to PET Bottle

    Filling in bottle

    Capping

    Cooling

    Storage and Distribution

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