7.3.1.1 Total Soluble Solids
Total soluble solids (TSS) indicate the richness of a liquid substance. It is found to be
the highest in mature coconuts. TSS content of coconut water increases in the early
months of maturing followed by a gradual decrease (Jackson et al. 2004).
7.3.1.2 Carbohydrates
Principal sugars present in coconut are fructose, glucose, and sucrose which impart
sweetness to the coconut and its products like coconut water, coconut milk, coconut
cream, and coconut beverages (Campbell-Falck et al. 2000). Fructose is highest in
coconut water followed by glucose and sucrose (Table 7.1). The sucrose content can
reach up to as high as 90% of the total sugar content of coconut water (Solangi and
Iqbal 2011). It is evident from Table 7.1 that sucrose content of coconut water within
the fruit increases with time which could be due to the formation of sucrose, a
non-reducing sugar at an expense of monosaccharides, glucose, and fructose.
Table 7.1 Proximate composition of coconut water
Physico-chemical properties
Maturity stage (months)
5–6
(Immature)
8–9
(Mature)
!12
(Overly mature)
Volume of water (mL)
684 Æ 27.0
518 Æ 14.20
332 Æ 19.90
Total soluble solids (TSS) (
brix)
5.60 Æ 0.14
6.15 Æ 0.21
4.85 Æ 0.17
Titratable acidity (% malic acid)
0.09 Æ 0.004
0.08 Æ 0.01
0.06 Æ 0.00
pH
4.78 Æ 0.13
5.34 Æ 0.12
5.71 Æ 0.10
Turbidity
0.03 Æ 0.013
0.34 Æ 0.11
4.05 Æ 0.32
Sugar content
Fructose (mg/mL)
39.04 Æ 0.82
32.52 Æ 0.23
21.48 Æ 0.21
Glucose (mg/mL)
35.43 Æ 0.51
29.96 Æ 0.24
19.06 Æ 0.19
Sucrose (mg/mL)
0.85 Æ 0.01
6.36 Æ 0.06
14.37 Æ 0.25
Minerals
Potassium (mg/100 mL)
220.94 Æ 0.32
274.32 Æ 0.14
35.11 Æ 0.13
Sodium (mg/100 mL)
7.61 Æ 0.04
5.60 Æ 0.02
36.51 Æ 0.02
Magnesium (mg/100 mL)
22.03 Æ 0.07
20.87 Æ 0.02
31.65 Æ 0.04
Calcium (mg/100 mL)
8.75 Æ 0.05
15.19 Æ 0.03
23.98 Æ 0.05
Iron (mg/L)
0.29 Æ 0.08
0.308 Æ 0.01
0.32 Æ 0.05
Protein (mg/mL)
0.04 Æ 0.01
0.042 Æ 0.00
0.22 Æ 0.02
Total phenolic content (mg GAE/L)
54.00 Æ 3.14
42.59 Æ 0.83
25.70 Æ 1.76
Source: Tan et al. (2014)
166
P. T. Parmar et al.
Total soluble solids (TSS) indicate the richness of a liquid substance. It is found to be
the highest in mature coconuts. TSS content of coconut water increases in the early
months of maturing followed by a gradual decrease (Jackson et al. 2004).
7.3.1.2 Carbohydrates
Principal sugars present in coconut are fructose, glucose, and sucrose which impart
sweetness to the coconut and its products like coconut water, coconut milk, coconut
cream, and coconut beverages (Campbell-Falck et al. 2000). Fructose is highest in
coconut water followed by glucose and sucrose (Table 7.1). The sucrose content can
reach up to as high as 90% of the total sugar content of coconut water (Solangi and
Iqbal 2011). It is evident from Table 7.1 that sucrose content of coconut water within
the fruit increases with time which could be due to the formation of sucrose, a
non-reducing sugar at an expense of monosaccharides, glucose, and fructose.
Table 7.1 Proximate composition of coconut water
Physico-chemical properties
Maturity stage (months)
5–6
(Immature)
8–9
(Mature)
!12
(Overly mature)
Volume of water (mL)
684 Æ 27.0
518 Æ 14.20
332 Æ 19.90
Total soluble solids (TSS) (
brix)
5.60 Æ 0.14
6.15 Æ 0.21
4.85 Æ 0.17
Titratable acidity (% malic acid)
0.09 Æ 0.004
0.08 Æ 0.01
0.06 Æ 0.00
pH
4.78 Æ 0.13
5.34 Æ 0.12
5.71 Æ 0.10
Turbidity
0.03 Æ 0.013
0.34 Æ 0.11
4.05 Æ 0.32
Sugar content
Fructose (mg/mL)
39.04 Æ 0.82
32.52 Æ 0.23
21.48 Æ 0.21
Glucose (mg/mL)
35.43 Æ 0.51
29.96 Æ 0.24
19.06 Æ 0.19
Sucrose (mg/mL)
0.85 Æ 0.01
6.36 Æ 0.06
14.37 Æ 0.25
Minerals
Potassium (mg/100 mL)
220.94 Æ 0.32
274.32 Æ 0.14
35.11 Æ 0.13
Sodium (mg/100 mL)
7.61 Æ 0.04
5.60 Æ 0.02
36.51 Æ 0.02
Magnesium (mg/100 mL)
22.03 Æ 0.07
20.87 Æ 0.02
31.65 Æ 0.04
Calcium (mg/100 mL)
8.75 Æ 0.05
15.19 Æ 0.03
23.98 Æ 0.05
Iron (mg/L)
0.29 Æ 0.08
0.308 Æ 0.01
0.32 Æ 0.05
Protein (mg/mL)
0.04 Æ 0.01
0.042 Æ 0.00
0.22 Æ 0.02
Total phenolic content (mg GAE/L)
54.00 Æ 3.14
42.59 Æ 0.83
25.70 Æ 1.76
Source: Tan et al. (2014)
166
P. T. Parmar et al.