Abstract
This study was aimed to develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut sap (Meera). Four experiments (each with 3-4 treatments and 3 replicates) were conducted with complete randomized design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration of flavor and effect on carbonation. Sensory evaluations were conducted for each experiment to select best treatment with 20 number of semi trained panelists. The final products were pasteurized at 950C for 7 minutes and stored 4±20C. Shelf-life evaluation was done in two weeks interval. The dilution ratio of 2:3 (sap: water; v/v) and 0.56% natural lemon flavor were the best combinations for both carbonated and non-carbonated beverages. The initial physicochemical parameters (pH 4.04, Brix 9.0, ash 0.69%, alcohol 0%) were not significantly different for both carbonated and non-carbonated beverages. However, significantly higher (p
Highlights
Coconut palm (Cocos nucifera) is a versatile plantation crop which belongs to the family Arecaecae and is cultivated in tropical countries
An improved method for coconut sap collection was recommended by Coconut Research Institute (CRI) in order to collect the sap in unfermented stage
Most of the commercially available soft drinks have low pH value and products were similar to commercial soft drinks. pH value of the non-carbonated product was not significantly different up to the 4 months of storage (p>0.05) as against initial pH value. pH of carbonated beverage changed significantly (p
Summary
Coconut palm (Cocos nucifera) is a versatile plantation crop which belongs to the family Arecaecae and is cultivated in tropical countries. The phloem sap (meera, unfermented sap, sweet toddy) is one of the natural drinks, being traditionally tapped from unopened inflorescence of coconut palm. Sugar is the key ingredient of fresh sap and it has low Glycemic Index (GI). It can be used as a therapeutic agent for type II diabetes mellitus (Syamala Devi et al, 2015). Fresh coconut sap undergoes rapid fermentation after contacting with wild yeast preferably under aerobic condition. Bark of Vateria acuminata ("hal"-Sinhala) is the main substrates commonly placed in pots to reduce the fermentation. It imparts harsh odor, unacceptable color and quality is not suitable for beverage making.
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