DEVELOPMENT AND CHARACTERIZATION OF FERMENTED BEVERAGES MADE FROM SOLID ALBUMEN OF GREEN COCONUT (Cocos nucífera L.)

In the present study, we development fermented beverages with green coconut pulp. Three formulations added of different percentages of green coconut (30%, 50% and 70%) were made and one beverage (control) was made without addition of coconut. The beverages were evaluated for microbiological, physical-chemical and sensory parameters during refrigerated storage for 21 days. The results of the microbiological analysis revealed that all the coconut fermented beverages maintained a satisfactory microbiological quality during the assessed storage period. When the storage time was evaluated, for the lactic acid bacteria counts in coconut beverages, were always higher in first day of storage, while after 7 days, these values were decreased. Differences (p < 0.05) among the detected values for the total proteins were observed between control treatment and the others, being smaller as the percentage of coconut was increase. The values also presented statistical difference (p < 0.05) for the fat parameter, with an increase in the values as the percentages of green coconut were increased. The pH values decreased over the 21 days of storage while an increase in titratable acidity (p < 0.05) was observed. The fat contents showed variation during the storage times only for the beverages added of 30 and 50% of green coconut. All beverages received similar scores (p > 0.05) for flavour, aftertaste and overall assessment. The beverages tested had aceptation indices (AI) higher than 70%, and the formulation was added with 50%, with the highest AI. The results showed that the he use of solid albumen of green coconut is a viable option to be used in the development of fermented beverages. The development of products using green coconut pulp is an alternative to combat the waste of this raw material of good nutritional quality, to adding economic value to the coconut chain in Brazil.