Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa...

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Bibliographic Details
Published in:Journal of food science and technology 2021-09, Vol.58 (9), p.3589-3597
Main Authors: Pandiselvam, R., Manikantan, M. R., Binu, Shalu M., Ramesh, S. V., Beegum, Shameena, Gopal, Murali, Hebbar, K. B., Mathew, A. C., Kothakota, Anjineyulu, Kaavya, R., Shil, Sandip
Format: Article
Language:English
Subjects:
Acidity
Ascorbic acid
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Degradation
Fermentation
Food Science
Kinetics
Linear equations
Nutrition
Original
Original Article
Reaction kinetics
Shelf life
Storage conditions
Sugar
Turbidity
Vitamin C
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Summary:The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa . The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-021-05088-3