Microfiltration is a type of physical filtration FPDD Guide No. 1 — Series of 2014 PRODUCTION process where a contaminated fluid is passed PHILIPPINE PROCESS through a special pore-sized membrane to separate microorganisms and suspended COCONUT particles from the liquid; used in ultra filtra- The following are the basic steps in processing UTHORITY coconut water. tion and reverse osmosis to provide a prod- A uct stream which is free of undesired con- 1. Select young coconut with no cracks, holes, taminants. or other defects. 2. Wash the nuts with tap water and later Cold Preservation is the process that in- sanitize with chlorinated water (1 tsp com- volves filtration, bottling and temperature COCONUT PROCESSING mercial chlorine bleach per liter of water). control allowing the bottled coconut water to TECHNOLOGIES 3. Cut nuts and collect coconut water in clean stay fresh from 10 days to 3 weeks and re- containers. tains natural flavour. 4. Scoop meat with spoon and wash with po- table water to remove fibers, testa and USES AND HEALTH other dirt particles. YOUNG 5. Mix buko meat and coconut water. BENEFITS (optional). 6. Add 20% potable water to the mixture and Coconut water can used as a high-electrolyte COCONUT sweeten with sugar according to taste. beverage with a low glycemic index (54 ± 4) for 7. Pour in Polyethylene Terephthalate (PET) hydration purposes. (Based on the study con- bottles and seal. ducted by PCA on the Development of a High WATER 8. Store in coolers or refrigerate. This will last Electrolyte, Low Glycemic Index Coco Water for 14 days or more at 4 oC. Drink in 2011).

Note: Work place and materials to be used During the World War II, coconut water has should be under hygienic conditions to avoid been used intravenously since coconut water is contamination and exposure to foreign objects. identical to the human plasma and can be in- jected directly into the human bloodstream. OTHER PROCESSING TECHNIQUES To prolong the shelf-life of coconut water, vari- Decrease the risk of heart attacks, increase ous preservation techniques are recommended metabolic rate, help in dissolving kidney such as Ultra High Temperature, Cold Preserva- stones, prevents muscle cramps, and an effec- tion and Microfiltration. tive diuretic are some of the health benefits of coconut water. Ultra High Temperature (UHT) involves heating the water to 130 oC to 150 oC for 2-45 FOOD PRODUCT DEVELOPMENT DIVISION seconds; the product is aseptically packaged in Research and Development Branch order to obtain a stable shelf -life (1 to 2 years Philippine Coconut Authority at ambient temperatures); however, the flavour FPDD Plant, PCA Cmpd., Elliptical Road is changed due to high heat; UHT is only used Diliman, Quezon City for export purposes.. The maximum capacity Tel. No.: (+632) 928-4501 Fax No.: (+632) 926-7631 for the UHT equipment is 2,500 liters/hour. Email: [email protected] RODUCT Table 2. Mineral Component P Minerals mg/100 g PROCESS FLOW Calcium 12.0 DESCRIPTION Copper 0.220 Raw Materials Iron 0.4 Receiving Coconut water is the liquid endosperm obtained Magnesium 11.0 from a young coconut (6 - 8 months) which is Manganese 1,020.0 pure, nutritious and wholesome natural beverage. Phosphorus 9.0 Washing and Sanitation The sterile water, which is approximately 200 – Potassium 186.0 750 ml, is enclosed with a hard shell and a well- Sodium 5.0 Cutting lined layer (8 – 10 mm) of coconut meat. Table 3. Vitamin Component Vitamins mg/100 g Thiamin 0.01 COMPOSITION OF Riboflavin 0.02 Collection of Shredding of Coco- Niacin 0.10 Coconut Water nut Meat COCONUT WATER Niacin derived from 0.0 tryptophan Coconut water is high in ionic nutrients Niacin Equivalents 0.1 Addition of water Addition of Coconut (electrolytes) such as potassium, sodium, Vitamin C 0 ug and sugar Meat to PET Bottle calcium, magnesium, chloride, phosphorus Retinol 0 ug and sulphur. It also contains sugar, in the form of glucose and fructose, Vitamin C, Vitamin B Table 4. Amino Acid Component Filling in bottle group and amino acids such as glutamic acid, Amino Acids mg arginine, aspartic acid and leucine. Alanine 10 Arginine 32 Table 1. Composition of young coconut water Aspartic Acid 18 Capping Proximates g/100 g Cystine + Cysteine 4 Energy 109 kJ Glutamic Acid 43 Moisture 95.2 Glycine 10 Cooling Nitrogen 0.04 Histidine 5 Protein 0.2 Isoleucine 8 Storage and Distribution Fat 0.0 Leucine 14 Ash 0.2 Lysine 10 Methionine 4 Fructose 2.4 Phenlyalanine 10 Glucose 2.7 Proline 8 Sucrose 1.5 Serine 11 Maltose 0.0 Threonine 9 Lactose 0.0 Tryptophan 2 Total Sugar 6.6 Tyrosine 6 Starch 0.0 Valine 12 Carbohydrate 6.6