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Physicochemical Properties, Sensory Acceptability and Shelf Life Study of
Pandan Coconut Water with Different Kelulut Honey Concentration
Norfazera Binti Kamarudin
Supervisor: Dr. Norizah Binti Mhd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Coconut water have high in nutritional value which can bring to health benefits as well
as kelulut honey. The aim of this study is to investigate the pandan coconut water
incorporated with kelulut honey to improve the consumer’s concern about its nutritional
value. The investigation will be conduct by prepare different proportions of kelulut honey
which are 10%, 15% and 20%. The formulation then bring to the analysis of
physicochemical properties including protein, fat, crude fibre, mineral, total soluble
solids, colour measurement, acidity, viscosity, total phenolic content and sugar
determination that will be determine by using Association of Official Analytical Chemists
(2000), sensory acceptability including colour, appearance, taste, flavor and overall
acceptability and shelf life study on coconut water beverages. The formulated of pandan
coconut water beverages produced are expected to have better colour as well as level of
sweetness.
1266 | UMT UNDERGRADUATE RESEARCH DAY