Effect of ultrasound treatment on sugars and minerals in tender coconut water

Tender coconut water is a highly perishable drink susceptible to microbial and enzymatic degradation. Preservation by ultrasonic treatment is an innovative technique for liquid food without affecting its organoleptic qualities. The effect of ultrasound (30 kHz, 200 W, 10 and 15 min) on total and reducing sugars and minerals like Ca, K, Mg and P of tender coconut water during storage at 4ºC up to 12 days was studied. Sonication caused significant changes in total sugars, reducing sugars as well as on minerals as compared to untreated samples and during storage. There was a significant increase in reducing sugars, decrease in minerals and no differences for total sugars in storage period. Findings of the present study suggested that ultrasound treatment could improve the nutritional quality of tender coconut water.