Why are . Coconuts are left in water for few months.
Answers
Answered by
1
Answer:
coconut water can last 6-9 months longer after its best-by date. Be sure to judge how much longer it can be kept by checking for any spoilage. Opened coconut water can last up to 48 hours to 5 days. Keep an eye out for the quality of taste, if it isn't to your satisfaction, rather throw it away.
Answered by
0
Coconut water is a natural, fat-free drink. Low in sugars and calories, it is rich in essential electrolytes and vitamins. Dubbed the “fluid of life”, coconut is safe for everyone to drink fresh from the nut. As the Hawaiians say, coconut water is “dew from the heavens”.
Once the coconut is opened, coconut water begins to lose its nutrients and flavours. This is partly due to naturally occurring enzymes found in coconut water. When peroxidase (POD) and polyphenol oxidase (PPO) come into contact with oxygen, reactions cause nutritional and flavour losses. This section covers the reactions that happen when coconut water is extracted and loses protection of the coconut’s sterile environment.
COMPOSITION OF COCONUT WATER
Analytical studies have shown that coconut water contains nutrients such as glucose, amino acids and electrolytes such as potassium, calcium and magnesium (Table 7.1). While the composition of coconut water was covered in Chapter 3, it is important to recall the differences in the composition of coconut water obtained from young (7-9 months) and mature (10-13 months) coconuts.
The composition, physicochemical, PPO and POD enzyme activities are influenced by factors such as geographical location and variety. The compositional differences relate to the effects deterioration reactions have as well as the quality aspects of coconut water.
In general, young coconuts have higher sugar levels and total phenolic contents than mature coconuts. While mature coconuts have higher protein levels and pH values than young coconuts, the amount of minerals can also vary between young and mature coconuts. For example, the amount of potassium in coconut water increases as the coconut matures.
Table 7.1
Physicochemical properties of coconut water
1 Titratable acidity expressed as malic acid percentage
2 Turbidity expressed as absorbance reading at 600 nm
3 Total phenolic content expressed as mg GAE/L
PROPERTIES AND REACTIONS OF COCONUT WATER
FLAVOUR
Flavour is the complex experience of smell, taste and mouthfeel. The flavour profile of coconut water is built from acids, sugar, phenolic compounds and mineral content. Coconut water extraction, formulation, processing and storage can also affect the flavour.
Between 7-9 months, the sweetness of coconut water increases to its maximum when sugar content increases. From 10-13 months, the sugar levels decrease and coconut water tastes less sweet. This is represented by total soluble solids (°Brix).
Left at a room temperature of 25°C, fresh coconut water turns sour, as various oxidative and fermentative reactions occur. This forms acids as products. To maintain the acceptability of fresh coconut water, it should be kept under chilled condition at all times.
In general, acidity of coconut water decreases with maturity, and this contributes to the increasing sweetness of coconut water between seven to nine months. The phenolic content also contributes to the overall flavour profile of coconut water. It decreases with maturity, hence mature and young coconut water tastes significantly different.
When oxidized, the polyphenols can also lead to a complex reaction, resulting in the undesired discolouration of coconut water.
Rancidity
Rancidity refers to developing off-flavours when the hydrolysis, oxidation or microbial degradation of lipids form free fatty acids (FFA), which subsequently undergoes further reactions and yield off- flavoured ketones.
While coconut water does not contain much oil content, the lipids present may cause rancidity. Depending on the number of carbons, these ketonic compounds give different off-flavours. For example, heptan-2-one gives a rancid almond flavour while nonan-2-one gives a turpentine flavour (Kellard et al., 1985). For more details, please refer to Chapter 8 on lipid oxidation and lipolysis.
Mark me as brainliest
Once the coconut is opened, coconut water begins to lose its nutrients and flavours. This is partly due to naturally occurring enzymes found in coconut water. When peroxidase (POD) and polyphenol oxidase (PPO) come into contact with oxygen, reactions cause nutritional and flavour losses. This section covers the reactions that happen when coconut water is extracted and loses protection of the coconut’s sterile environment.
COMPOSITION OF COCONUT WATER
Analytical studies have shown that coconut water contains nutrients such as glucose, amino acids and electrolytes such as potassium, calcium and magnesium (Table 7.1). While the composition of coconut water was covered in Chapter 3, it is important to recall the differences in the composition of coconut water obtained from young (7-9 months) and mature (10-13 months) coconuts.
The composition, physicochemical, PPO and POD enzyme activities are influenced by factors such as geographical location and variety. The compositional differences relate to the effects deterioration reactions have as well as the quality aspects of coconut water.
In general, young coconuts have higher sugar levels and total phenolic contents than mature coconuts. While mature coconuts have higher protein levels and pH values than young coconuts, the amount of minerals can also vary between young and mature coconuts. For example, the amount of potassium in coconut water increases as the coconut matures.
Table 7.1
Physicochemical properties of coconut water
1 Titratable acidity expressed as malic acid percentage
2 Turbidity expressed as absorbance reading at 600 nm
3 Total phenolic content expressed as mg GAE/L
PROPERTIES AND REACTIONS OF COCONUT WATER
FLAVOUR
Flavour is the complex experience of smell, taste and mouthfeel. The flavour profile of coconut water is built from acids, sugar, phenolic compounds and mineral content. Coconut water extraction, formulation, processing and storage can also affect the flavour.
Between 7-9 months, the sweetness of coconut water increases to its maximum when sugar content increases. From 10-13 months, the sugar levels decrease and coconut water tastes less sweet. This is represented by total soluble solids (°Brix).
Left at a room temperature of 25°C, fresh coconut water turns sour, as various oxidative and fermentative reactions occur. This forms acids as products. To maintain the acceptability of fresh coconut water, it should be kept under chilled condition at all times.
In general, acidity of coconut water decreases with maturity, and this contributes to the increasing sweetness of coconut water between seven to nine months. The phenolic content also contributes to the overall flavour profile of coconut water. It decreases with maturity, hence mature and young coconut water tastes significantly different.
When oxidized, the polyphenols can also lead to a complex reaction, resulting in the undesired discolouration of coconut water.
Rancidity
Rancidity refers to developing off-flavours when the hydrolysis, oxidation or microbial degradation of lipids form free fatty acids (FFA), which subsequently undergoes further reactions and yield off- flavoured ketones.
While coconut water does not contain much oil content, the lipids present may cause rancidity. Depending on the number of carbons, these ketonic compounds give different off-flavours. For example, heptan-2-one gives a rancid almond flavour while nonan-2-one gives a turpentine flavour (Kellard et al., 1985). For more details, please refer to Chapter 8 on lipid oxidation and lipolysis.
Mark me as brainliest
Similar questions
Social Sciences,
2 days ago
Math,
2 days ago
Math,
2 days ago
Math,
4 days ago
Computer Science,
8 months ago
Science,
8 months ago