Quality of coconut water sold in the hinterland of Paraíba and Ceará - Josino Lima, Suziane Alves;Machado, Antônio Vitor
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Coconut water is considered a natural isotonic, rich in nutrients and highly attractive due to its nutritional value and taste. Its consumption has increased considerably, especially in industrialized form in the Northeast of Brazil, where the largest plantations of the green dwarf coconut palm are concentrated, making it essential to evaluate its quality. The aim of this study was to evaluate the physico-chemical, microbiological and sensory quality of industrialized coconut water samples sold in the sertão region of Paraíba and Ceará. High bacterial counts were detected in the samples…mehr

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Produktbeschreibung
Coconut water is considered a natural isotonic, rich in nutrients and highly attractive due to its nutritional value and taste. Its consumption has increased considerably, especially in industrialized form in the Northeast of Brazil, where the largest plantations of the green dwarf coconut palm are concentrated, making it essential to evaluate its quality. The aim of this study was to evaluate the physico-chemical, microbiological and sensory quality of industrialized coconut water samples sold in the sertão region of Paraíba and Ceará. High bacterial counts were detected in the samples analyzed, stored under refrigeration, thus possibly indicating the use of contaminated raw materials, flaws in processing, distribution and/or storage, which are directly related to the unsatisfactory time/temperature binomial. The values found for moulds and yeasts are considered high, characterizing coconut water as unfit for consumption. According to the results, it is essential for the industry to implement and monitor Good Manufacturing Practices for those who bottle and sell coconut water in this region.
Autorenporträt
She has a degree in Biology from URCA (1999), postgraduate degrees in Ecology and Nutrition and Food Quality Control and a Masters in Agro-Industrial Systems from UFCG. She has experience in Food Science and Technology, with an emphasis on Gastronomy.