| Popis: |
Nutritional enhancement of mature coconut water was developed using mixed culture fermentation of Lactobacillus acidophilus and Lactobacillus brevis. The fermented mature coconut water (FMCW) was subsequently formulated to produce a palatable fermented beverage. For the FMCW to be considered safe for consumption, a storage study with a duration of 12 months was done. Prior to storage, the formulated FMCW was pasteurized at 90°C for 30 mins and allowed to cool to room temperature. The formulated FMCW was then stored at two different storage conditions of 4°C and approximately 24°C (refrigerator and room temperatures, respectively). Samplings for microbial growth by counting colony-forming unit (CFU/mL), Brix and pH values, and nutritional contents were done every three months by removing individual bottles of the formulated FMCW products for specific months to monitor the product quality quarterly. The results showed that the physical analyses and nutritional contents were maintained for the whole 12 months duration without any significant changes. In addition, samples at both storage temperatures did not show any microbial growth. The potential spoilage of the FMCW product by the common microbial spoilers was prevented probably by the presence of biopreservatives in the form of high lactic acid or other antimicrobial compounds produced from the mixed culture fermentation. Therefore, the storage study concluded that the FMCW beverage was stable and remained safe for consumption for at least 12 months when kept at refrigerator and room temperatures. |
