Evaluation of a carbonation process for coconut water (Cocus nucifera L.)

The coconut water (Cocus nucifera L.) is well known for its nutritional properties, high hydrating power and low fat levels. Another beverage with great participation in soft drinks market is the carbonated soft drinks, which is a traditional drink containing carbon dioxide (CO2) in its formulation. The addition of CO2 provides more life and greater refreshing to the beverage, besides contributing to a safer food, and inhibiting the development of aerobic microorganisms. The objective of this study was the development of a soft drink based on coconut water and the evaluation of process for the carbonation of coconut water and its shelf life study. Different formulations were sensory evaluated. The coconut water was standardized to pH 4,4 and settled the range of volume carbonation and soluble solids. The drink formulated was clarified, pasteurized (90°C/30s), cooled, carbonated and bottled in plastic bottles (PET) and stored at room temperature. Before heat processing clarification filters were tested and after this two carbonation equipments were tested and evaluated. The shelf life was followed by physicalchemical, microbiological and sensorial analysis. When the formulation of coconut water presented carbonation between 4.1 to 4.3, 60% of consumers considered the amount of soluble solids of 8.2 oBrix as ideal for sweetness but 38.87% preferred 7.2. The process of carbonation created a selective environment for microorganisms. Also the low pH and the environment of low oxygen tension favored the growth of yeasts and lactic bacteria. The growth of lactic acid bacteria in coconut water was favored by the nutrient-rich medium such as amino nitrogen. It was observed that oxygen acted strongly on the appearance of coconut water, both in nature, pasteurized, and carbonated, forming pink or brown colors (AU)