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Continuous dense‐phase CO 2 processing of a coconut water beverage
Author(s) -
Damar Sibel,
Balaban Murat O.,
Sims Charles A.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01784.x
Subject(s) - titratable acid , chemistry , food science , flavour , significant difference , taste , shelf life , zoology , biology , mathematics , statistics
Summary Effects of dense‐phase CO 2 (DPCD) on microbial, physical, chemical and sensorial quality of coconut water (CW) beverage were evaluated. Pressure during DPCD treatment was not significant in microbial reduction whereas temperature and % CO 2 levels were significant. DPCD‐treated (34.5 MPa, 25 °C, 13% CO 2 , 6 min), heat‐pasteurised (74 °C, 15 s) and untreated CW beverages were evaluated during 9 weeks of refrigerated storage (4 °C). Total aerobic bacteria of DPCD and heat‐treated samples decreased whereas that of untreated samples increased to >10 5 CFU mL −1 after 9 weeks. DPCD increased titratable acidity but did not change pH (4.20) and °Brix (6.0). Likeability of DPCD‐treated CW was similar to untreated. Heat‐treated samples were less liked (α = 0.05) at the beginning of storage. Off flavour and taste‐difference‐from‐control scores of heated samples were higher than DPCD during the first two weeks. DPCD extended shelf life of acidified, sweetened and carbonated CW over 9 weeks at 4 °C.