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CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER 1
Author(s) -
CAMPOS CLEBER F.,
SOUZA PAULO EDUARDO A.,
COELHO J. VIRGÍLIO,
GLÓRIA M. BEATRIZ A.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00761.x
Subject(s) - ascorbic acid , flavor , chemistry , food science , peroxidase , composition (language) , enzyme , chemical composition , enzyme assay , potassium , biochemistry , organic chemistry , linguistics , philosophy
The chemical composition of green coconut water was determined. Both polyphenoloxidase and peroxidase were observed to be present and active in green coconut water. These enzymes showed optimum activity at pH 6.0 and 5.5 and at temperatures of 25 and 35C, respectively. Among chemical and physical treatments investigated, heating at 90C for 550 s and addition of ascorbic acid were, individually, the most efficient for enzyme inactivation. Addition of ascorbic acid did not affect sensory properties, however, heat treatment at 90C for longer than 100 s decreased flavor quality. Combinations of heat treatment with potassium metabisulfite, ascorbic acid or both additives did not affect flavor quality.