Water of coconut: Nutritional and functional properties and processing

Joelia Marques de Carvalho, Geraldo Arraes Maia, Paulo Henrique Machado de Sousa, Geraldo Arraes Maia Junior

Abstract


This review presents the important aspects of the coconut water, such as its chemical composition, nutritional value and functional properties, which allied to its sweetened taste, turned it into a much appreciated beverage, favoring the increase of its consumption. It also reports the types of commercialization of the coconut water and the related aspects of the industrialization of the coconut water, balancing the offer of green coconut along the year. The important factors during the industrialization of the coconut water were emphasized and the researches that have been accomplished for the extension of its shelf life, obtaining products that maintain as much as possible its original sensorial characteristics.


Keywords


Cocus nucifera L.; Functional properties; Preservation; Stability.



DOI: http://dx.doi.org/10.5433/1679-0359.2006v27n3p437

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional