Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes
Value addition in food products is essential to meet changing market trends and lifestyle demands, enhancing both quality and market value. This study aimed to develop and evaluate the accelerated shelf-life of coconut squash. Five formulations with varying coconut milk concentrations (100–500 mL/L)...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000847 |
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| author | Sara Shahbaz Iahtisham-Ul-Haq Nirmeen Nadeem Mahnoor Siddiqui Robert Mugabi Aanchal Sharma Tawfiq Alsulami Gulzar Ahmad Nayik |
| author_facet | Sara Shahbaz Iahtisham-Ul-Haq Nirmeen Nadeem Mahnoor Siddiqui Robert Mugabi Aanchal Sharma Tawfiq Alsulami Gulzar Ahmad Nayik |
| author_sort | Sara Shahbaz |
| collection | DOAJ |
| description | Value addition in food products is essential to meet changing market trends and lifestyle demands, enhancing both quality and market value. This study aimed to develop and evaluate the accelerated shelf-life of coconut squash. Five formulations with varying coconut milk concentrations (100–500 mL/L) were analyzed over 56 days at room temperature (20 °C). The Q10 method, using acid value as a spoilage factor and temperature as an acceleration factor, was employed for shelf-life prediction. Physicochemical and antioxidant properties were monitored, revealing decreases in pH, total sugars, total phytochemicals, and antioxidant activity, alongside increases in acidity, TSS, and FFA during storage. Sensory evaluation identified T5 as the optimal formulation due to its superior quality attributes and a predicted shelf life of 121 days. These findings highlight T5's potential for commercial applications as a high-quality, functional beverage. |
| format | Article |
| id | doaj-art-7e227af682f342249104e2fe10084554 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7e227af682f342249104e2fe100845542025-02-12T05:32:41ZengElsevierFood Chemistry: X2590-15752025-01-0125102237Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributesSara Shahbaz0 Iahtisham-Ul-Haq1Nirmeen Nadeem2Mahnoor Siddiqui3Robert Mugabi4Aanchal Sharma5Tawfiq Alsulami6Gulzar Ahmad Nayik7Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University) Lahore, Punjab, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University) Lahore, Punjab, Pakistan; Corresponding authors.Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University) Lahore, Punjab, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University) Lahore, Punjab, PakistanDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Corresponding authors.University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, IndiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaMarwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot 360003, Gujarat, India; Corresponding authors.Value addition in food products is essential to meet changing market trends and lifestyle demands, enhancing both quality and market value. This study aimed to develop and evaluate the accelerated shelf-life of coconut squash. Five formulations with varying coconut milk concentrations (100–500 mL/L) were analyzed over 56 days at room temperature (20 °C). The Q10 method, using acid value as a spoilage factor and temperature as an acceleration factor, was employed for shelf-life prediction. Physicochemical and antioxidant properties were monitored, revealing decreases in pH, total sugars, total phytochemicals, and antioxidant activity, alongside increases in acidity, TSS, and FFA during storage. Sensory evaluation identified T5 as the optimal formulation due to its superior quality attributes and a predicted shelf life of 121 days. These findings highlight T5's potential for commercial applications as a high-quality, functional beverage.http://www.sciencedirect.com/science/article/pii/S2590157525000847Coconut milkCoconut squashAccelerated shelf lifeElevated temperatureQ10 methodOrganoleptic properties |
| spellingShingle | Sara Shahbaz Iahtisham-Ul-Haq Nirmeen Nadeem Mahnoor Siddiqui Robert Mugabi Aanchal Sharma Tawfiq Alsulami Gulzar Ahmad Nayik Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes Food Chemistry: X Coconut milk Coconut squash Accelerated shelf life Elevated temperature Q10 method Organoleptic properties |
| title | Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes |
| title_full | Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes |
| title_fullStr | Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes |
| title_full_unstemmed | Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes |
| title_short | Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes |
| title_sort | development and accelerated shelf life assessment of coconut squash a comprehensive evaluation of physicochemical antioxidant and sensory attributes |
| topic | Coconut milk Coconut squash Accelerated shelf life Elevated temperature Q10 method Organoleptic properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000847 |
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