Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)
DOI:
https://doi.org/10.5281/zenodo.13974886Keywords:
coconut water, alcoholic fermentation, beverage production, industrialization, sensory analysisAbstract
In Cuba, coconut (Cocos nucifera L.) production represents a key sector in the economy of certain regions, with the municipality of Baracoa being the largest national producer, primarily aimed at oil extraction. However, in recent years, a significant decline in dry coconut production has been observed, decreasing from 21,298 tons in the 1980s to just 7,499.9 tons in 2011. The objective of this study was to develop two alcoholic fermented beverages based on coconut water as a strategy to diversify production and mitigate the decrease in dry coconut harvest. Two alcoholic fermented beverages were prepared with an initial soluble solids content of 15% and 22%, respectively. Physical, chemical, microbiological, and sensory analyses were performed on the final product, finding that both alcoholic fermented beverages met the microbiological requirements established for this type of food. Variant 1 showed low acceptance among consumers, while variant 2 was well-accepted and considered satisfactory for consumption, presenting a pleasant appearance. Significant differences (p≤0.05) were found between both treatments in the physical and chemical parameters. Variant 2 met the established requirements for a wine-type alcoholic fermented beverage, representing an option for the industrialization and commercialization of coconut water.
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The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Copyright (c) 2024 Orlando Vargas, Evelyn A. Rivera (Autor/a)
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