期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The present study had as objective to realize quantitative descriptive analysis of
coconut waters and to compare the effect of different processing types in the
sensorial characteristics of the products. Two samples of frozen coconut water
were utilized, one pasteurized by conventional process and other by microwave.
The results demonstrated that the sample pasteurized by microwave showed
(significantly) the lower values for typical characteristics of green coconut water,
in contrary of the frozen samples. The sample processed by conventional
pasteurization presented higher intensity of the attributes aroma and over-pass
and rancid flavor.
