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Changes in chemical composition of coconut ( Cocos nucifera ) water during maturation of the fruit
Author(s) -
Jackson José C,
Gordon André,
Wizzard Gavin,
McCook Kayanne,
Rolle Rosa
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1783
Subject(s) - cocos nucifera , titratable acid , chemical composition , citric acid , maturity (psychological) , chemistry , turbidity , composition (language) , food science , total dissolved solids , botany , horticulture , biology , organic chemistry , psychology , ecology , developmental psychology , linguistics , philosophy , environmental engineering , engineering
Changes in chemical composition of coconut ( Cocos nucifera ) water, including total and soluble solids, titratable acidity (as citric acid), turbidity, ash, lipids and sugars, were investigated in four varieties of coconuts at four stages of maturity of the fruit. The most significant change was observed in the volume of nut water, which increased during development from 233 to 504 ml, with the greatest quantity found at 9 months. Fat, protein, soluble solids, acidity and turbidity also increased steadily with maturity, while pH and ash showed variation throughout maturation. The interaction of variety and stage of maturity of the fruit appeared to have a significant effect on the chemical composition of the coconut water. Copyright © 2004 Society of Chemical Industry