LIMA, S. A. J.; http://lattes.cnpq.br/1331306390653920; LIMA, Suziane Alves Josino.
Resumo:
The Brazil currently has a tendency to increase in cultivation of green dwarf coconut spread
virtually throughout the national territory. The coconut water is used in popular culture
instead of water, and also to replenish electrolytes in cases of dehydration. The objective of
this study was to evaluate the storage process of green dwarf coconut water, commercially
produced and bottled aseptically, the Hinterland by Paraiba and Ceará industries. It was
collected, identified, samples from two industrial units on the date of its manufacture,
transported to the laboratory in cool boxes with ice, where they were analyzed for the physical
parameters, chemical, microbiological and sensory physical in order to assess the quality of
coconut water after processing. The samples were stored in industries according to the 22
experimental factorial design with three replications of the central point , to quantitatively
evaluate the influence of input variables on the responses , turbidity , conductivity, viscosity ,
pH , total soluble solids , acidity , acid ascorbic . It was found that the chilled coconut water
should be stored at low temperatures, so that its life may be ten days. With storage time , there
was a decrease in pH , vitamin C , electrical conductivity and total soluble solids for both
industries , and the values of soluble solids are in accordance with the permitted except for
experiment 4 . the pH of the experiments are not in accordance with the extent permitted by
law, there were simultaneous increases in the industries analyzed for parameters of turbidity ,
viscosity , and total acidity , the binomial time x temperature significantly influenced the
parameters analyzed during storage . Microbiologically industries are not in accordance with
the standard established by law for fecal coliforms, yeasts and molds. No values for
Salmonella were found in any of the samples. Sensory coconut water with 15 days of storage
has already proved unfit for human consumption, with altered organoleptic characteristics.
Being essential to the implementation and monitoring of Good Manufacturing Practices for
industries envasam coconut water.