DEVELOPMENT OF COCONUT SAP BASED NON-ALCOHOLIC READY TO DRINK BEVERAGE

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 random ized design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration of fla vor 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 95 oC for 7 minutes and stored 4±2oC. 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.