Good quality green coconut was collected from local market. Then collected coconut water was taken in a glass beaker and kept in water bath for pasteurization to maintain different levels of temperature according to the treatments. At the end of heating the required amount of preservative (100 ppm KMS) and was added 0.05% CMC (carboxy methyl cellulose) for minimizing settling in treated coconut water. Then treated coconut water was filled in glass bottle and stored at ambient temperature. The fresh and processed coconut water was analyzed for % TSS, % acidity, pH, different mineral content, microbial infestation and sensory evaluation evaluated by hedonic scale. The treatments are as follows:
Treatments
T1 = Control
T2 = Heating at 70°C for 10 minutes
T3 = Heating at 80°C for 10 minutes
T4 = Heating at 90°C for 10 minutes
T5 = Heating at 100°C for 10 minutes
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