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Abstract

This research has determined the optimal conditions of canned coconut water processing to lengthen preservation time and still keep natural flavor of fresh coconut water. With the chosen sterilizing condition and using a very little amount of Na2S2O5, the product gets the quality of nutrition, safety and sensory attributes.

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Issue: Vol 10 No 2 (2007)
Page No.: 37-42
Published: Feb 28, 2007
Section: Article
DOI: https://doi.org/10.32508/stdj.v10i2.2753

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Anh Dao, D., Thanh Ha, V., & My Linh, T. (2007). RESEARCH ON THE PROCESSING OF CANNED COCONUT WATER. Science and Technology Development Journal, 10(2), 37-42. https://doi.org/https://doi.org/10.32508/stdj.v10i2.2753


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