Exploring the potential of dwarf coconut: physicochemical properties and sensory evaluation of several coconut varieties

Résumé fourni par la source

Abstract Dwarf coconut has not been widely used in many products as much as the tall varieties. In this research, dwarf coconut water was the subject of the research to elevate its economic value. Four different varieties of coconut, namely Nias Yellow Dwarf (NWD), Mapanget Tall (MT), Tebing Tinggi Dwarf (TTD), and Khina, were evaluated for their 9-month-old fruits regarding their physical characteristics, water volume, pH, Brix, and sensory evaluation. Overall, there were several attribute differences among those varieties, especially, between tall and dwarf coconuts. NYD and Khina have the highest overall likeness rating for their water. They were also highly rated for their sweetness attribute which could be provided by the relatively high content of sugar and amino acids in the waters. Nonetheless, the meats of all coconuts scored a medium rating in all attributes. In conclusion, NYD and Khina were recommended to be used in coconut water drink production. These findings may benefit coconut-based-beverage producer by giving unique characteristics to their product.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.