Abstract
Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (°Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 experiments at centre point. The data obtained were analyzed using multiple regression technique and the quadratic equations (R(2), 98.14-99.89%) were found to fit well in describing the effect of variables on responses studied. An optimum condition for the coconut water beverage was obtained at 13.5°Brix blended with 2% lemon juice. The mature coconut water beverage blended with lemon juice showed a shelf-life of 6months in packed conditions at low (5°C), ambient (25 ± 2°C) and high (37°C) temperatures on the basis of physicochemical, microbiological and sensory attributes.
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