ArticleFood chemistry: X2025
Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Enhancing Stability of Vitamin-Fortified Protein Beverages: Optimization of Stabilizer Type and Concentration and Screening of Natural Antioxidant Combinations.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
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.
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