Influence of Concentration and Type of Sugar Additives on the Osmolality and Acceptance of Coconut Water
DOI:
https://doi.org/10.17921/2447-8938.2011v13n1p%25pResumo
Diet formulations and health drinks with low osmolality has been used to enteral nutrition and electrolytes reposition and coconut water have a great potential to it. To other hand, the use of sugars, besides increase osmolality, is advantageous to industries to permit obtain a product with sweet taste standardized. In order to evaluate the effect of types of sugars on coconut water osmolality an experiment was laid out in a completely randomized 3x4 factorial design with three types of sugars (glucose, fructose and sucrose) and four concentrations of sugar (0 g.kg-1, 5 g.kg-1, 10 g.kg-1 and 15 g.kg-1). It was verified that tested concentration and types of sugars affects significantly (p < 0.05) the coconut water osmolality. However, at the tested levels the product is still less hypertonic than a great number of existent beverages, remaining as an alternative as refreshing and re-hydration beverage. Fructose, among tested sugars, is the one which promotes less impact on osmolality and its addition in increasing levels improved the acceptability, being a good alternative to standardize the sweet taste on industrial process.
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