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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2919-2931
DOI: https://doi.org/10.20546/ijcmas.2017.605.331


Thermal Treatment of Tender Coconut Water – Enzyme Inactivation and Biochemical Characterization
Shivashankar Sanganamoni, S. Mallesh, K. Vandana and P. Srinivasa Rao
1Agricultural and Food Engineering Department, IIT Kharagpur-721 302, India
2GB Pant University of Agriculture and Technology – Pantnagar - 263 145, India
*Corresponding author
Abstract:

The effect of thermal treatment on enzymes (viz. Polyphenol oxidase and Peroxidase) and nutritional properties (viz. Ascorbic acid, Antioxidant activity and Total phenolic content) of tender coconut water (Cocos nucifera) were studied during this research work. The process conditions for thermal treatment were temperature (80, 85, 90, 95 oC) and treatment time (2.5, 5, 7.5, 10 min). The results obtained from this study showed that the thermal treatment conditions had significant effect on ascorbic acid, total phenols, antioxidant activity, PPO and POD. Further, inactivation kinetics parameters (viz. D value and Z value) were calculated for PPO and POD at different temperatures. The complete inactivation of POD achieved after thermal processing at 95 oC for 5 minutes, though the experiment was continued up to 10 minutes because at this stage the PPO didn’t inactive completely. These results evident that the PPO was more heat resistant than POD in thermal treatment. Further, the results were compared with enzyme activity and nutritional properties of tender coconut water after UV-C treatment. From the results the study was conclude that, although the thermal treatment was better processing option pertaining to enzyme inactivation, but ultraviolet treatment was found superior based on retention of nutritional attributes.


Keywords: Tender coconut water, Thermal treatment, PPO, POD, Total phenols
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How to cite this article:

Shivashankar Sanganamoni, S. Mallesh, K. Vandana and Srinivasa Rao, P. 2017. Thermal Treatment of Tender Coconut Water – Enzyme Inactivation and Biochemical Characterization.Int.J.Curr.Microbiol.App.Sci. 6(5): 2919-2931. doi: https://doi.org/10.20546/ijcmas.2017.605.331