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Influence of frozen storage and different thawing techniques on the shelf life of coconut neera.

Author(s) : RAHINI P., MAHENDRAN R.

Type of article: IJR article

Summary

The coconut inflorescence sap or coconut neera is a naturally occurring, highly nutritious beverage that is rich in vitamins, minerals, amino acids, and polyphenols. Neera contains natural microbes, making it prone to fermentation, and its inherent presence of yeast triggers natural fermentation. To inhibit the fermentation process, the yeast count should be minimized. To address this issue, the research examined the effects of frozen storage at -20◦C, followed by atmospheric thawing (28 ± 2◦C), and refrigerated thawing (4 ± 1◦C), at 3-day intervals over 15 days. During the 15 days, the pH ranged between (5.7-5.9), TSS (16.1-17.2◦ brix), and turbidity across the refrigerated thawed sample (114.4 -144.7 NTU) increased, while for the atmosphere thawed sample decreased (165.2-138.2 NTU). The ethanol and acidity concentrations suggest that there is relatively lowest fermentation, and biochemical characteristics remained substantially the same during both thawing temperatures. Further, the microbial study revealed that yeast development was initially 4.27×104 CFU/mL and eventually suppressed. Total plate count (TPC) and Lactic acid bacteria (LAB) were progressively reduced in atmosphere-thawed samples to 1.54×105 CFU/mL and 2.2×105 CFU/mL, respectively, while in refrigeratedthawed samples, TPC and LAB increased after day 6. The sensory evaluation showed that refrigerated thawing yields natural appearance, taste, and aroma retention. Considering the results, refrigerated thawing improves the shelf life of coconut neera, retains the biochemical properties, and reduces the yeast load with an acceptable
range of sensory attributes, making it best suitable for consumption even after 14 days from the harvest. 

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Pages: 9 p.

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Details

  • Original title: Influence of frozen storage and different thawing techniques on the shelf life of coconut neera.
  • Record ID : 30034777
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 185
  • Publication date: 2026/05
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2026.02.014

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