期刊
FOOD CHEMISTRY
卷 142, 期 -, 页码 121-128出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.040
关键词
Coconut water; Maturity; Composition; Physicochemical properties; Enzymatic inactivation
资金
- Universiti Sains Malaysia
Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D-833 degrees C = 243.9 s (z = 27.9 degrees C), and D-83.3 degrees C = 129.9 s (z = 19.5 degrees C), respectively. (C) 2013 Elsevier Ltd. All rights reserved.
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