Effect of microwave heating on physico-chemical characteristics of coconut water

Coconut water (Cococus Nucifera. L) is the clear liquid present inside a coconut liquid endosperm. This water is subjected to microbial contamination and degrades while exposed to ambient air. In general, thermal methods are mostly used in the preservation of liquid foods. In this study, the coconut water was collected from 8-10 months old harvested coconut. Microwave power levels of 540 W, 720 W, and 900 Whavebeen used to treat the coconut water with different exposure times. The treated coconut water was filled in PET bottles and stored at cool temperature (4 °C) and room temperature (27 °C). It is observed that microwave treated 540 W, 720 W, and 900 W coconut water has maintained the quality during the storage period. The physico-chemical properties of microwave-treated coconut water includecolor, pH, TSS, acidity, and reducing sugar on 15days of storage was measured as 13.18 to 15;5.4 to 4.8; 4.5 to 6.0;0.07 to 0.30; and 1.8 to 3.3% respectively.