Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing


Citation

Rusul G., . and Cheng L. H., . and Easa A. M., . and Tan T. C., . and Bhat R., . Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. pp. 631-637. ISSN 22317546

Abstract

Thermal processing of green coconut water (GCW) caused non-enzymic browning and development of rancidity. Effect of the addition of several combinations of ascorbic acid (AA) (0 to 100 ppm) and sodium metabisulfite (SMB) (0 to 30 ppm) on brown discolouration and rancidity of GCW during elevated thermal processing (121C for 5 min at 15 psi) was investigated. Addition of AA and/or SMB significantly (P0.05) reduced brown discolouration of processed GCW with SMB being approximately 7 times more effective than AA. Rancidity in GCW was significantly (P0.05) reduced with the addition of SMB and/or AA with SMB being the most effective; approximately 35 times more effective than AA respectively. SMB can be recommended as an effective controller of browning and rancidity in thermally processed GCW.


Download File

Full text available from:

Abstract

Thermal processing of green coconut water (GCW) caused non-enzymic browning and development of rancidity. Effect of the addition of several combinations of ascorbic acid (AA) (0 to 100 ppm) and sodium metabisulfite (SMB) (0 to 30 ppm) on brown discolouration and rancidity of GCW during elevated thermal processing (121C for 5 min at 15 psi) was investigated. Addition of AA and/or SMB significantly (P0.05) reduced brown discolouration of processed GCW with SMB being approximately 7 times more effective than AA. Rancidity in GCW was significantly (P0.05) reduced with the addition of SMB and/or AA with SMB being the most effective; approximately 35 times more effective than AA respectively. SMB can be recommended as an effective controller of browning and rancidity in thermally processed GCW.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Ascorbic acid
AGROVOC Term: Sodium
AGROVOC Term: Coconut water
AGROVOC Term: Cocos nucifera
AGROVOC Term: Nonenzymic browning
AGROVOC Term: Rancidity
AGROVOC Term: Thermal treatment
AGROVOC Term: Antioxidants
AGROVOC Term: Dehydration
AGROVOC Term: Constipation
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 26 Apr 2025 16:38
URI: http://webagris.upm.edu.my/id/eprint/22040

Actions (login required)

View Item View Item