Rheological, physical chemical and microbiological properties of green coconut (Cocos nucifera Linn.) pulp

Abstract

This work proposes green coconut pulp (solid albumen), that is usually consummed after drinking of coconut water,to obtain knowledge of its properties for employment as a food ingredient. Rheological, physical chemical and microbiological properties of green coconut pulp (viscosity, rehological behavior, yield, pH, titratable acidity, soluble solids content, total solids content, lipid cocntent, protein content, color and present microorganisms) influence pulp shelf-life and its use in other products. Another important variable is green coconut maturation stage since for water extraction harvest occurs usually between six to eight months from inflorescence and within this perido there is great variation of solid albumen characteristics. Solid albumen is initially a thin layer of liquid-gelatinous appearance that changes into a thick solid layer. Brazil is the fourth world producer of coconuts with a porduction of approximately 3 million tonnes. Green coconut water has a growing and significant market in Brazil. Most of the demand is met by extraction of water from the fruit itself. The coconut water market represents 1.4% of the soft drinks market (that has a consumption of 10 billion litres/year), that is, 140 million litres/year.This volume is still considered small by Brazilian coconut growers association (ABRASCOCO) that intends to obtain a 5% market share, that is, 500 million litres/year. This growing narket and the tendency for industrialization have increased residue generation, that represents 85% of fruit weight. Therefore this project presents an alternative for reusing of green coconut residue through an agroinduistrial chain that will generate new prodcuts and an opportunity for growers to increase their profit.