Quality attributes of Malaysian coconut water (MATAG and MAWA)
Coconut water (CW) is a popular natural hydration beverage since it possess high electrolytes content and adequate amount of sugar. This study aimed to compare the physicochemical characteristics, electrolytes and sugars in young and mature CW from two Malaysian hybrid coconut varieties (MATAG and M...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60339/ http://psasir.upm.edu.my/id/eprint/60339/1/46-20.pdf |
| _version_ | 1848854167604428800 |
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| author | Halim, H. H. Williams-Dee, E. Pak Dek, Mohd Sabri Hamid, A. Ahmad, N. Jaafar, Ahmad Haniff |
| author_facet | Halim, H. H. Williams-Dee, E. Pak Dek, Mohd Sabri Hamid, A. Ahmad, N. Jaafar, Ahmad Haniff |
| author_sort | Halim, H. H. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Coconut water (CW) is a popular natural hydration beverage since it possess high electrolytes content and adequate amount of sugar. This study aimed to compare the physicochemical characteristics, electrolytes and sugars in young and mature CW from two Malaysian hybrid coconut varieties (MATAG and MAWA). As for the results, flesh thickness of nuts and pH of CW in both varieties increased significantly (p<0.05) while nut weight, total soluble solids (TSS) decreased significantly (p<0.05) with maturation of the fruits. Majority of electrolytes decreased as maturity increased in both varieties. Meanwhile for sugar analysis, fructose and glucose decreased significantly (p<0.05) while sucrose increased significantly (p<0.05) in both varieties as maturation of the coconuts take placed. As conclusion, mature CW from both varieties possessed higher electrolytes and sucrose as compared to the CW obtained from the young coconut. |
| first_indexed | 2025-11-15T11:05:34Z |
| format | Conference or Workshop Item |
| id | upm-60339 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:05:34Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-603392018-05-21T03:25:53Z http://psasir.upm.edu.my/id/eprint/60339/ Quality attributes of Malaysian coconut water (MATAG and MAWA) Halim, H. H. Williams-Dee, E. Pak Dek, Mohd Sabri Hamid, A. Ahmad, N. Jaafar, Ahmad Haniff Coconut water (CW) is a popular natural hydration beverage since it possess high electrolytes content and adequate amount of sugar. This study aimed to compare the physicochemical characteristics, electrolytes and sugars in young and mature CW from two Malaysian hybrid coconut varieties (MATAG and MAWA). As for the results, flesh thickness of nuts and pH of CW in both varieties increased significantly (p<0.05) while nut weight, total soluble solids (TSS) decreased significantly (p<0.05) with maturation of the fruits. Majority of electrolytes decreased as maturity increased in both varieties. Meanwhile for sugar analysis, fructose and glucose decreased significantly (p<0.05) while sucrose increased significantly (p<0.05) in both varieties as maturation of the coconuts take placed. As conclusion, mature CW from both varieties possessed higher electrolytes and sucrose as compared to the CW obtained from the young coconut. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60339/1/46-20.pdf Halim, H. H. and Williams-Dee, E. and Pak Dek, Mohd Sabri and Hamid, A. and Ahmad, N. and Jaafar, Ahmad Haniff (2017) Quality attributes of Malaysian coconut water (MATAG and MAWA). In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 305-308). |
| spellingShingle | Halim, H. H. Williams-Dee, E. Pak Dek, Mohd Sabri Hamid, A. Ahmad, N. Jaafar, Ahmad Haniff Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title | Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title_full | Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title_fullStr | Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title_full_unstemmed | Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title_short | Quality attributes of Malaysian coconut water (MATAG and MAWA) |
| title_sort | quality attributes of malaysian coconut water (matag and mawa) |
| url | http://psasir.upm.edu.my/id/eprint/60339/ http://psasir.upm.edu.my/id/eprint/60339/1/46-20.pdf |