Author(s): Dr. Simmi Jain, Chandraprabha Tambe, Anchal Tulsian

Abstract:
Coconut water, with many applications, is one of the world’s most versatile natural products. This refreshing beverage is consumed worldwide as it is nutritious and beneficial for health. During summer season it is the best thirst quenching beverage. The objective of the present work was to formulate a beverage with coconut water by incorporating cooked cereal water. Variations were prepared using barley water (V1) and rice water (V2). The beverages were analyzed for physicochemical (titratable acidity, vitamin C, reducing sugar & total soluble solids) and sensory attributes (flavor, aroma, color, mouth feel, after taste and overall acceptability). The physicochemical tests of both the variations fell in acceptable range. Sensory evaluation carried out by 25 semi trained panelists, revealed V1, i.e. the coconut water incorporated with barley water, as a better accepted beverage over the rice water incorporated variation i.e. V2.