GREEN COCONUT PULP (Cocos nucifera Linn

GREEN COCONUT PULP (Cocos nucifera Linn

GREEN COCONUT PULP (Cocos nucifera Linn.) CHARACTERSITICS AT DIFFERENT
MATURATION STAGES
Cinthia Y. Kanzawa, Fausto Makishi, Ana Lúcia Gabas, Cynthia Ditchfield. Faculty of Animal Science
and Food Engineering (FZEA), University of São Paulo - USP, Avenida Duque de Caxias Norte, 225
13635-900 Pirassununga, São Paulo, Brazil
Green coconuts are harvested from six (young coconuts/YC) to eight months (mature coconuts/MC) from
flowering. Pulp characteristics of YC, IC (intermediate) and MC coconuts were determined. Green
coconuts acquired locally were classified by appearance translucent (YC)/opaque (MC) and thickness
(more(MC) or less (YC) than 4 mm) as YC, IC and MC. Pulp was blended and strained (0.8 mm sieve).
Parameters were determined (AOAC methods): yield, pH, titratable acidity, soluble solids, total solids,
proteins, lipids, fibers, ashes and color (Miniscan XE plus Hunterlab colorimeter). ANOVA was applied
(95% confidence level) and significant differences tested by Tukey or Scheffé. Results were: (YC/IC/MC):
soluble solids 6.7 ± 0.8/10 ± 3/11 ± 3 °Brix, total solids 7 ± 1/10.3 ± 0.6/13 ± 4 g/100g, proteins 2.60 ±
0.01/2.76 ± 0.02/2.83 ± 0.02 g/100g, lipids 4.0 ± 0.2/13 ± 2/30 ± 2 g/100g, fibers 0.28 ± 0.03/ND/0.55 ±
0.05 g/100g, ashes 0.6 ± 0.1/ND/0.6 ± 0.2 g/100g (ND-not determined), yield 3.2 ± 0.9/4.6 ± 0.3/8 ± 3
g/100g, pH 6.2 ± 0.2/6.4 ± 0.1/6.5 ± 0.3 and titratable acidity 0.93 ± 0.06/0.9 ± 0.1/0.6 ± 0.1 mL NaOH/g,
L* 51 ±1/59.6 ± 0.4/62.8 ± 0.8, a* 0.5 ± 0.1/1.2 ± 0.3/0.96 ± 0.04 and b* -0.83 ± 0.06/2.1 ± 0.2/2.1 ± 0.1.
Physical chemical changes occur during maturation of green coconuts and significant difference was
established YC/MC for: yield, soluble solids, total solids, protein, fibers, titratable acidity, a* and b*; while
between YC/IC/MC for: lipids and L* (best to establish maturation level).