Take this warning from five researchers of the Philippine Coconut Authority (PCA) – Fleda Paguirigan, Marie Michelle Molina, Levi Lorenzana, Nelly Valencia, and Dina Masa.
Results of their study were presented at the "World Conference on Science and Technology" held recently at the Manila Hotel under the sponsorship of the Philippine Association for the Advancement of Science (PhilAAS).
In their joint report titled "Buko Drink: Enhancing its Quality and Marketability", the researchers said buko water from eight-month-old tender nuts is generally sought for its medicinal properties.
However, they cautioned, "improper handling and processing may render the product unsafe for human consumption."
A preliminary study was done to evaluate the microbial density of the buko drinks available in the market. Results show that the products do not conform with the allowable standards for ready-to-drink juice by the Bureau of Food and Drugs (BFD).
Thus, to further improve the quality and marketability of buko drinks, a study on the processing of buko water was done.
The researchers noted that the most preferred buko water to tap water ratio was 80:20 at 7°B for its level of sweetness. B stands for Brix, which is used to measure sweetness.
"Based on sensory evaluation, a processing temperature of 80°C at five seconds of the above-mentioned formulation is most favored," they said.
Samples showed that the acceptable qualities of the product were maintained for 14 days.
"From these results, a good manufacturing practices (GMP) manual was prepared to improve the quality and stability of the product, thus enhancing its marketability," they reported. – Rudy Fernandez