SPMG Gunawardhana*, HPDT Hewapathirana, LLWC Yalegama, and PLN Lakshman
1Department of Food Science & Technology, Faculty of Agriculture, University of Ruhuna,
Mapalana, Kamburupitiya, Sri Lanka
2Coconut processing Research Division, Coconut Research Institute, Bandirippuwa Estate,
Lunuwila, Sri Lanka
Abstract
This study was aimed to develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut
sap (Meera). Four experiments (each with 3-4 treatments and 3 replicates) were conducted with complete randomized
design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration
of flavor and effect on carbonation. Sensory evaluations were conducted for each experiment to select best treatment
with 20 number of semi trained panelists. The final products were pasteurized at 950
C for 7 minutes and stored
4±20C. Shelf-life evaluation was done in two weeks interval. The dilution ratio of 2:3 (sap: water; v/v) and 0.56 %
natural lemon flavor were the best combinations for both carbonated and non-carbonated beverages. The initial
physico-chemical parameters (pH 4.04, Brix 9.0, ash 0.69 %, alcohol 0%) were not significantly different for both
carbonated and non-carbonated beverages. However, significantly higher (p<0.05) sucrose (10.7 %), glucose (3.0
%), fructose (1.9 %), ascorbic acid (1.83%), sodium (26 ppm), potassium (35 ppm) and magnesium (7 ppm) were
present in the non-carbonated beverage. Final products were acceptable for 4 months.
Key words: factor, innovations, underutilized indigenous vegetable, utilization, youth
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