COMPARISON OF NATURAL AND BRANDED COCONUT WATER

Kundan, *Simran Singh Rathore, Ashok Kumar, Dr. Amandeep Singh

Due to its hydrating qualities and nutritional advantages, coconut water is extensively drank. The purpose of this study is to assess the nutritional value, flavour, pH levels, and general quality of natural and branded coconut water. To evaluate the variations and identify the version with the best health advantages, laboratory testing was done. The results will provide light on consumer preferences and possible health consequences. Comparing the physicochemical characteristics of packaged and natural coconut water (NCW) was the goal of this study. A heating technique can make the solution more soluble in coconut water, a nutritious beverage that can be employed as a solvent. In the open, coconut water's characteristics can alter quickly. As a result, pure coconut water is transformed into packaging. However, the packaging of coconut water frequently includes a lot of other substances that might alter the water's flavour and nutritional value. PCW, or coconut water. Unheating-NCW (uh-NCW), heating-NCW (h-NCW), unheating-PCW (uh-PCW), and heating-PCW (h-PCW) were the four sets of samples. The UV-Vis spectrum (190–790 nm), pH, turbidity, and conductivity were used to investigate the physicochemical characteristics. The wavelengths of the NCW and PCW were 229, 262 nm and 286, 296 nm, respectively. The absorbancy of PCW was higher than that of NCW. The physicochemical characteristics of an NCW and PCW were unaffected by heating. Compared to NCW, PCW exhibited more turbidity. The extra components in PCW were the reason for its high absorbancy and turbidity. Every sample had a pH between 5.42 and 5.49, turbidity between 19.48 and 69.63 NTU, and conductivity between 15.48 and 19,88 mS.