Pulsed electric field processing of functional drink based on tender coconut water (Cococus nucifera L.) - nannari (Hemidesmus indicus) blended beverage

• DOI: 10.17508/cjfst.2014.6.2.04
• Publication Date: 2015-03-19T09:28:25Z
• Authors: T. Kathiravan; R. Kumar; ; J. H. Lakshmana; ; M. R. Kumaraswamy; ; S. Nadanasabapathi
• Keywords: Cocos nucifera

Summary Tender coconut water (Cocos nucifera L.) Nannari extract (Hemidesmus indicus ready-to serve (RTS) blended beverage were optimised. Response Surface Methodology (RSM) was employed to optimize the levels of independent variables (levels tender water, nannari and sugar). The responses pH, oBrix, CIE colour (L*, a* b*) value OAA studied. data obtained analysed by multiple regression technique generate suitable mathematical models. developed processed using pulsed electric field (PEF) with 31.2 kV/cm, 20 pulse widths at 100 Hz frequency minimise nutritional sensory attributes losses compared conventional thermal pasteurization (96 oC for 360 s) p-value 8.03. Thermal showed a significant (p<0.05) decrease in value, radical scavenging activity overall acceptability after treatment also during storage, when PEF treated water-nannari beverage. achieved 3.01 ± 0.69 log inactivation, similar native micro flora. stable up 120 days under ambient storage condition (27-30 °C).