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Study on the Preparation and Characterization of Coconut Energy Drink
 
Phyu Phyu Cho#1, Seinn Lei Lei Phyu*2, Ohnmar Kyi #3
Department of Industrial Chemistry, West Yangon University [email protected]
 
ABSTRACT
 
Coconut water, the clear liquid inside immature green coconut, is highly valued due to its nutritional and therapeutic properties. The juice is mostly consumed locally as fresh in tropical areas since it deteriorates easily once exposed to air. Coconut water loses its delicate fresh flavor and some of its nutrients by using ultra high temperature (UHT) technology. The coconut water obtained from tender coconut was immediately filtered to remove solids and particulates. The resulting coconut water was sterilized by ultrafiltration (50nm pore size diameter). It was mixed with (5%, 10%, 15%, 20% and 25%) of glucose, (0%, 0.05%, 0.10%, 0.15% and 0.20%) of potassium metabisufite and (0%, 0.05%, 0.75%, 0.10% and 0.15%) of potassium sorbate. This study showed that a fresh-like tasting coconut water (coconut energy drink)can be obtained by 15% glucose, 0.15% potassium metabisulfite and (0.1% potassium sorbate) with an extended shelf-life of more than one month at 4°C  . The physical and chemical characteristics such as pH, soluble solids, moisture content, ash content, protein content, fat content, fibre content, carbohydrate, energy value, sugar content, minerals content, yeast and mould aerobic plate counts (APC) and Escherichia coli (E.coli) of tender coconut water and resulting coconut energy drink were also determined. 
 
Keywords- Tender Coconut, Coconut Energy Drink, Ultrafiltration.