BENEFITS OF TENDER COCONUT WATER
The water of tender coconut, technically the liquid endosperm, is the most nutritious wholesome beverage that the nature has provided for the people of the tropics to fight the sultry heat. It has caloric value of 17.4 per 100gm.
"It is unctuous, sweet, increasing semen, promoting digestion and clearing the urinary path," says Ayurveda on tender coconut water (TWC).
"It is unctuous, sweet, increasing semen, promoting digestion and clearing the urinary path," says Ayurveda on tender coconut water (TWC).
Numerous medicinal properties of tender coconut water reported are:-
Good for feeding infants suffering from intestinal disturbances.
Oral rehydration medium
Contains organic compounds possessing growth promoting properties
Keeps the body cool
Application on the body prevents prickly heat and summer boils and subsides the rashes caused by small pox, chicken pox, measles, etc.
Kills intestinal worms
Presence of saline and albumen makes it a good drink in cholera cases
Checks urinary infections.
Excellent tonic for the old and sick
Cures malnourishment.
Diuretic
Effective in the treatment of kidney and urethral stones
Can be injected intravenously in emergency case.
Found as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells and is readily accepted by the body.
Aids the quick absorption of the drugs and makes their peak concentration in the blood easier by its electrolytic effect.
Urinary antiseptic and eliminates poisons in case of mineral poisoning.
Good for feeding infants suffering from intestinal disturbances.
Oral rehydration medium
Contains organic compounds possessing growth promoting properties
Keeps the body cool
Application on the body prevents prickly heat and summer boils and subsides the rashes caused by small pox, chicken pox, measles, etc.
Kills intestinal worms
Presence of saline and albumen makes it a good drink in cholera cases
Checks urinary infections.
Excellent tonic for the old and sick
Cures malnourishment.
Diuretic
Effective in the treatment of kidney and urethral stones
Can be injected intravenously in emergency case.
Found as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells and is readily accepted by the body.
Aids the quick absorption of the drugs and makes their peak concentration in the blood easier by its electrolytic effect.
Urinary antiseptic and eliminates poisons in case of mineral poisoning.
"It's a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It's the fluid of life, so to speak," says Mr. Morton Satin, Chief of FAO's Agricultural Industries and Post Harvest Management Service.
The major chemical constituents of coconut water are sugars and minerals and minor ones are fat and nitrogenous substances.
The major chemical constituents of coconut water are sugars and minerals and minor ones are fat and nitrogenous substances.
Sugars
Sugars in the forms of glucose and fructose form an important constituent of the tender nut water. The concentration of sugars in the nut water steadily increases from about 1.5 per cent to about 5 - 5.5 per cent in the early months of maturation and then slowly falls reaching about 2 per cent at the stage of the full maturity of the nut. In the early stages of maturity sugars are in the form of glucose and fructose (reducing sugars) and sucrose (non-reducing sugar) appears only in later stages which increases with the maturity while the reducing sugars fall. In the fully mature nut approximately 90 per cent of the total sugars is sucrose.
Minerals
Tender coconut water contains most of the minerals such as potassium, sodium, calcium, phosphorous, iron, copper, sulphur and chlorides. Among the minerals more than half is potassium the concentration of which is markedly influenced by potash manuring. Tender coconut water being rich in potassium and other minerals plays a major role to increase the urinary output.
Protein
Coconut water contains small amounts of protein. The percentage of arginine, alanine, cystine and serene in the protein of tender coconut water are higher than those in cow's milk. Since it does not contain any complex protein the danger of producing shock to the patients is minimised.
Sugars in the forms of glucose and fructose form an important constituent of the tender nut water. The concentration of sugars in the nut water steadily increases from about 1.5 per cent to about 5 - 5.5 per cent in the early months of maturation and then slowly falls reaching about 2 per cent at the stage of the full maturity of the nut. In the early stages of maturity sugars are in the form of glucose and fructose (reducing sugars) and sucrose (non-reducing sugar) appears only in later stages which increases with the maturity while the reducing sugars fall. In the fully mature nut approximately 90 per cent of the total sugars is sucrose.
Minerals
Tender coconut water contains most of the minerals such as potassium, sodium, calcium, phosphorous, iron, copper, sulphur and chlorides. Among the minerals more than half is potassium the concentration of which is markedly influenced by potash manuring. Tender coconut water being rich in potassium and other minerals plays a major role to increase the urinary output.
Protein
Coconut water contains small amounts of protein. The percentage of arginine, alanine, cystine and serene in the protein of tender coconut water are higher than those in cow's milk. Since it does not contain any complex protein the danger of producing shock to the patients is minimised.
Vitamins
Tender coconut water contains both ascorbic acid and vitamins of B group. The concentration of ascorbic acid ranges from 2.2 to 3.7mg per ml, which gradually diminishes as the kernel surrounding the water begins to harden.
Tender coconut water contains both ascorbic acid and vitamins of B group. The concentration of ascorbic acid ranges from 2.2 to 3.7mg per ml, which gradually diminishes as the kernel surrounding the water begins to harden.
Minimal Processing of Tender coconut water
Perishability of tender coconut is relatively high and once the tender coconuts are detached from the bunches its natural freshness will get lost within 24 to 36 hours even under refrigerated conditions unless treated scientifically. The bulkiness of tender coconut is due to the husk which accounts for two-third of the volume of tender nut.
Handling of tender coconuts will be easy if a major part of the husk is removed. But, when partial removal of husk is done the colour of the nut will be changed to brown thereby reducing the attractiveness of the nut. Technologies for minimal processing of tender coconut have been developed for retaining the flavour and to prevent discolouration. The technology for minimal processing of tender coconut developed by Kerala Agricultural University (KAU) involves dipping partially dehusked tender coconut in a solution of 0.50% citric acid and 0.50% potassium metabisulphate for three minutes. The product can be stored up to 24 days in refrigerated condition at 5-7 degree centigrade. By using this process, tender coconut can be transported to distant place served chilled like any other soft drink. Optimized uniform size facilitates using of plastic crates and insulated chill boxes for transporting and storage.
Preservation and Packing Tender coconut water in pouches/ aluminium cans
The Coconut Development Board in collaboration with Defence Food Research Laboratory, Mysore has developed the technology for packing tender coconut water in pouches/ aluminium cans with shelf life of more than six months under normal ambience condition and 12 months under refrigerated condition. There are about half a dozen units in India availed this technology and doing commercial production. The technology is available to entrepreneurs at a total lumpsum transfer fee of Rs.3 lakhs.
Project Profile of Preservation and Packing of Tender Coconut Water
Project Profile of Coconut Vinegar
Project Profile of Nata-de-coco
Snow ball tender nut
Snow ball tender nut is a tender coconut without husk, shell and testa which is ball shaped and white in colour. Coconut of 8 month old is more suitable for making SBTN in which there is no decrease in quantity of tender water and the kernel is sufficiently soft. The process has been developed for making the SBTN. Important steps involved in the process are dehusking of the nut, making groove in the shell and scooping of the tender kernel in ball shape without breakage by using a scooping tool. The groove has to make by using a machine which is under the progress of development.
Perishability of tender coconut is relatively high and once the tender coconuts are detached from the bunches its natural freshness will get lost within 24 to 36 hours even under refrigerated conditions unless treated scientifically. The bulkiness of tender coconut is due to the husk which accounts for two-third of the volume of tender nut.
Handling of tender coconuts will be easy if a major part of the husk is removed. But, when partial removal of husk is done the colour of the nut will be changed to brown thereby reducing the attractiveness of the nut. Technologies for minimal processing of tender coconut have been developed for retaining the flavour and to prevent discolouration. The technology for minimal processing of tender coconut developed by Kerala Agricultural University (KAU) involves dipping partially dehusked tender coconut in a solution of 0.50% citric acid and 0.50% potassium metabisulphate for three minutes. The product can be stored up to 24 days in refrigerated condition at 5-7 degree centigrade. By using this process, tender coconut can be transported to distant place served chilled like any other soft drink. Optimized uniform size facilitates using of plastic crates and insulated chill boxes for transporting and storage.
Preservation and Packing Tender coconut water in pouches/ aluminium cans
The Coconut Development Board in collaboration with Defence Food Research Laboratory, Mysore has developed the technology for packing tender coconut water in pouches/ aluminium cans with shelf life of more than six months under normal ambience condition and 12 months under refrigerated condition. There are about half a dozen units in India availed this technology and doing commercial production. The technology is available to entrepreneurs at a total lumpsum transfer fee of Rs.3 lakhs.
Project Profile of Preservation and Packing of Tender Coconut Water
Project Profile of Coconut Vinegar
Project Profile of Nata-de-coco
Snow ball tender nut
Snow ball tender nut is a tender coconut without husk, shell and testa which is ball shaped and white in colour. Coconut of 8 month old is more suitable for making SBTN in which there is no decrease in quantity of tender water and the kernel is sufficiently soft. The process has been developed for making the SBTN. Important steps involved in the process are dehusking of the nut, making groove in the shell and scooping of the tender kernel in ball shape without breakage by using a scooping tool. The groove has to make by using a machine which is under the progress of development.
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