Long lives the drink
a rejuvenated tender coconut water can now provide stiff competition to aerated soft drinks, thanks to a new technology that increases its shelf-life. Normally, due to microbial spoilage, the beneficial proprieties of the water cannot be retained for more than seven days after the coconuts are harvested, making it impossible to market the appetising drink on a large-scale. "We solved the problem by preparing a concentrate of the water. This increased its shelf-life to 18 months,' says P P Ahamed Kutty, managing director of Miracle Food Processing Private Limited, Malappuram district, Kerala.
The firm was able to make Elaneer (the water) by modifying the German spray evaporation technology, which is used worldwide for many industrial applications. Unlike the conventional ultra high temperature and high vacuum technologies (used for preparing jams and fruit drinks), the new method enables preparation of the water concentrate at room temperature. Consequently there is no loss of valuable minerals (potassium, calcium and magnesium) present in the water. When served, the concentrate is diluted in 10-12 times more water. "Even when diluted, it retains all the original ingredients, as well as the natural colour, flavour and aroma of coconut water,' claims Kutty.
Pros and cons During preparation, the coconut water is concentrated 10 times, which increases its sugar level. As per Kutty, the product has a sugar concentration of 50-60 brix (sugar content in a solution is denoted as brix). Conventional technologies can increase the concentration by 15-20 brix. Very high levels of sugar are necessary to retain the product quality because harmful microorganisms are unable to function in such conditions. Corroborating this, C Arumughan, a senior scientist at Thiruvananthapuram-based Regional Research Laboratory (rrl), says: "Microbes find it difficult to survive if the sugar content of a liquid is 60 per cent or more.' He, however, doubts whether extremely long shelf-life can be achieved without adding artificial preservatives. Agrees Ramesh Bhat, a former scientist from the Hyderabad-based National Institute of Nutrition. "Considering the high humidity levels in many parts of the country, is it feasible to accept that the beverage remains microbe-free for 18 months?' he says, adding: "There are several microorganisms that can thrive in extremely sugar-rich conditions.'
According to Kutty, the concentrate is generally kept in temperatures below 18
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