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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 1
First page : (463) Last page : (468)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7564

Effect of Microwave Treatment on Physico-Chemical Quality of Coconut Neera

Rajan Anbarasan¹, Anandakumar S.^2*, Gowri Sree V.² and Loganathan M.^1
1Indian Institute of Food Processing Technology (IIFPT), Thanjavur
²Division of High Voltage Engineering, Dept. of Electrical and Electronics Engg., College of Engineering Guindy, Anna University. Chennai. 25
*Corresponding Author E-mail: anand@iifpt.edu.in
Received: 5.01.2019 | Revised: 8.02.2019 | Accepted: 14.02.2019  

 ABSTRACT

Coconut neera has many nutritional and medicinal values also rich in sugar content. It is highly susceptible to natural fermentation by Saccharomyces cerevisiae. Fermented neera is known as toddy which is an alcoholic beverage and produces off flavour and taste. In order to stop the fermentation, it is required to control the microbial growth in fresh neera. Among the different preservation methods microwave heat treatment has advantages of volumetric heating and higher penetration depth. Hence the present study was aimed to investigate the effect of microwave treatment at three different power levels of 520W, 720W and 900W and exposure time 3, 6 and 9 min on physico chemical parameters such as Weight loss, colour, pH, acidity, TSS, browning index, total phenolic content and reducing sugar. One way Anova was performed to identify the significant differences among the treatments. Higher power levels and exposure times significantly affect the quality of neera (p<0.05). All of the coconut neera samples of high power level and shorter exposure time had a low changes in the quality parameters.

Key words: Coconut Neera, Microwave, Preservation, Physico-chemical, Fermentation and Quality.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Rajan, A., Anandakumar, S., Gowri Sree, V., Loganathan, M., Effect of Microwave Treatment on Physico-Chemical Quality of Coconut Neera, Int. J. Pure App. Biosci. 7(1): 463-468 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7564