7.3.1.3 Proteins
Coconut water is not a rich source of protein (Table 7.1), but it should not be
neglected. The presence of free amino acids such as lysine, tryptophan, glutamic
acid, alanine, glycine, and aspartic acid along with reducing sugars may trigger
Maillard reaction during its thermal processing for preparation of ready-to-drink
coconut water. Maillard reaction in coconut water can lead to browning or discoloration of coconut water and subsequent impaired sensory properties (Jayalekshmy
and Mathew 1990).
7.3.1.4 Vitamins
Vitamins are very essential for a better healthy life. They are complex compounds
and are not synthesized in the human body. Coconut water is a rich source of watersoluble vitamins particularly ascorbic acid (vitamin C), thiamin, riboflavin, niacin,
pantothenic acid, pyridoxine, and folic acid.
7.3.1.5 Minerals
Generally, coconut water is rich in potassium and low in sodium content. The
presence of magnesium, calcium, and iron though in a lesser amount than potassium
and sodium makes it a better replacement of sports drinks as it helps in fulfilling the
loss of electrolytes lost during exercise (Saat et al. 2002). More evident from
Table 7.1 is that coconut water of matured fruit has a more balanced mineral content
than immature one which makes the former suitable replacement of rehydration and
sports drinks.
7.3.1.6 Total Phenolic Content (TPC)
Aging causes changes in the total phenolic content of coconut water as well
(Table 7.1). As coconut fruit ages, its TPC content decreases which is the measure
of antioxidant properties. The reduction of TPC content coconut water reduces its
free radical scavenging ability (Mantena et al. 2003).
7.3.1.7 Titratable Acidity and pH
The titratable acidity of coconut water is expressed as percentage malic acid as it is
the major organic acid present in coconut water. Titratable acidity of coconut water
decreases with time (Jackson et al. 2004; Terdwongworakul et al. 2009). Similarly,
as the maturity time of coconut progresses, pH also increases (Table 7.1).
7 Coconut (Cocos nucifera)
167
Coconut water is not a rich source of protein (Table 7.1), but it should not be
neglected. The presence of free amino acids such as lysine, tryptophan, glutamic
acid, alanine, glycine, and aspartic acid along with reducing sugars may trigger
Maillard reaction during its thermal processing for preparation of ready-to-drink
coconut water. Maillard reaction in coconut water can lead to browning or discoloration of coconut water and subsequent impaired sensory properties (Jayalekshmy
and Mathew 1990).
7.3.1.4 Vitamins
Vitamins are very essential for a better healthy life. They are complex compounds
and are not synthesized in the human body. Coconut water is a rich source of watersoluble vitamins particularly ascorbic acid (vitamin C), thiamin, riboflavin, niacin,
pantothenic acid, pyridoxine, and folic acid.
7.3.1.5 Minerals
Generally, coconut water is rich in potassium and low in sodium content. The
presence of magnesium, calcium, and iron though in a lesser amount than potassium
and sodium makes it a better replacement of sports drinks as it helps in fulfilling the
loss of electrolytes lost during exercise (Saat et al. 2002). More evident from
Table 7.1 is that coconut water of matured fruit has a more balanced mineral content
than immature one which makes the former suitable replacement of rehydration and
sports drinks.
7.3.1.6 Total Phenolic Content (TPC)
Aging causes changes in the total phenolic content of coconut water as well
(Table 7.1). As coconut fruit ages, its TPC content decreases which is the measure
of antioxidant properties. The reduction of TPC content coconut water reduces its
free radical scavenging ability (Mantena et al. 2003).
7.3.1.7 Titratable Acidity and pH
The titratable acidity of coconut water is expressed as percentage malic acid as it is
the major organic acid present in coconut water. Titratable acidity of coconut water
decreases with time (Jackson et al. 2004; Terdwongworakul et al. 2009). Similarly,
as the maturity time of coconut progresses, pH also increases (Table 7.1).
7 Coconut (Cocos nucifera)
167