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Physicochemical Properties, Thermal Inactivation Kinetic Of Polyphenol
Oxidase And Peroxidase And Shelf Life Study On Pandan Coconut Water With
Different Types Of Honey Incorporation
Sum, Z. Q.
Supervisor: Dr Norizah Mhd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Pandan coconut water has unique sensorial and nutritional qualities, but enzymatic
stability of coconut water is challenging. This study aims to determine physicochemical
properties, thermal inactivation kinetic of enzymes and shelf life study on pandan coconut
water with Stingless bee honey and Acacia honey at concentration of 0%, 5%, 10% and
15% at 80 o C for 15 minutes. Among the samples studied, sugar and protein content of
pandan coconut water with stingless bee honey was higher. Fat and fibre content of all
samples had no significant different. Total phenolic content of pandan coconut water with
stingless bee honey was higher. Total soluble solid, turbidity and colour of pandan
coconut water increased with honey concentration. Titratable acidity and acidity of all
samples has no significant different. Polyphenol oxidase and peroxidase activity were
more reduced by stingless bee honey. Total viable count on pandan coconut water
decreased by increasing honey concentration.
1299 | UMT UNDERGRADUATE RESEARCH DAY