CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER

Abstract

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.