Effects of dense-phase CO 2 (DPCD) on microbial, physical, chemical and sensorial quality of coconut water (CW) beverage were evaluated. Pressure during DPCD treatment was not significant in microbial reduction whereas temperature and % CO 2 levels were significant. DPCD-treated (34.5 MPa, 25°C, 13% CO 2 , 6 min), heat-pasteurised (74°C, 15 s) and untreated CW beverages were evaluated during 9 weeks of refrigerated storage (4°C). Total aerobic bacteria of DPCD and heat-treated samples decreased whereas that of untreated samples increased to >10 5 CFU mL )1 after 9 weeks. DPCD increased titratable acidity but did not change pH (4.20) and°Brix (6.0). Likeability of DPCD-treated CW was similar to untreated. Heattreated samples were less liked (a = 0.05) at the beginning of storage. Off flavour and taste-difference-fromcontrol scores of heated samples were higher than DPCD during the first two weeks. DPCD extended shelf life of acidified, sweetened and carbonated CW over 9 weeks at 4°C.
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