Sustainability in Gastronomy: Production of fermented beverage prepared with coconut green pulp (Cocos nucifera Linn.)

Abstract

This study developed three fermented beverages added with different percentages of green coconut pulp (30%, 50%, and 70%). The formulations were analyzed during 21 days of storage, and the results showed microbiological and physical-chemical parameters very similar to a dairy drink without the presence of coconut. Lactic acid bacteria counts were always higher (7 log10 CFU g–1) on the first day of storage, decreasing after 7 days (6 log10 CFU g–1). The formulations were submitted to sensory evaluation, with similar values obtained for the flavor and aftertaste attributes. The formulations containing 50% and 70% of green coconut pulp obtained the highest scores for the attributes of color and texture, due to the presence of the coconut. The overall acceptance was greater than 70% (AF= 74.90%) for the 50% formulation, with a purchase intention of 45%. The overall acceptance average was 71,75%, a value considered satisfactory, allowing to conclude that the development of products with green coconut pulp is an alternative to combat the waste of this raw material, adding economic value to the coconut chain in the Brazil.