Prior state of art details
India is endowed by mother earth with a wide range of plantation crops which serve as the source for diversified products of commercial importance (Rajagopal, 1998)- Coconut is one among the oil yielding plantation crops. Coconut (Cocas nucifera Linn.) with its tall, slender and uniformly thick stem and massive crown with a large number of leaves, bearing bunches of nuts in their axils is one of the most beautiful and useful tree in the world. Coconut is referred to as "Man's most useful tree, King of the Tropical Flora, Tree of Abundance, Tree of life and Lazyman's crop". Every part of coconut palm is useful to human being in one way or the other and so the tree is lovingly eulogized as "Kalpavriskha" the tree of heaven (Muralidharan and Manivannan, 1998). It has its generic name due to Linnaeus who presumably derived it from old travel books. The word "Coco" is derived from Spanish word "Macoco" which refers to three holes on coconut that resembles the face of an ape (Rastogi and Raghavarao, 2006. Indian Coconut Journal. XXXVI (12):12-17).
Philippines, Indonesia and India account for nearly 3/4* of the total production of coconut in the world. India is the third largest producer of coconut with the production of 95,00,000 million tonnes with an area of 18.60 lakh hectares in 2004-2005. The Four Southern states namely Kerala, Tamil Nadu, Karnataka and Andhra Pradesh produces 5484.0, 2560.5, 1529.0 and 1195.0 million nuts respectively (Anon, 2006. All India final estimates of area and production of coconut Directorate of Economics and statistics, Ministry of Agriculture, Government of India).
Tender coconut contains only a liquid in it and does not contain kernel meal- Tender coconut water is a common food in the sick room and this drink has the advantage of being sterile. It is a good source of electrolytes. As this fruit matures the amount of water decrease and the amount of meal increases. The thin initial layer of meal has high percentage of water and it so is not a dense source of nutrients, this is one of the reasons that it makes it an easily digestible food. Normally other jellies were prepared using fruits rich in pectin such as guava. In our study tender coconut water and mature coconut water was used for preparing jelly. The prepared jelly contains rich amounts of minerals, nutritious as well as cools the body.
Mature coconut is a good source of iron and potassium Approximately 86 % of the calories in coconuts is from the white meat inside the shell and are from fat calories, most of which is saturated fat. But the water of the coconut contains less than 1% so the pure coconut

water is cholesterol free and 99 % fat free. Young coconuts hearts are high in calcium and phosphorus and low in fat.
Young tender coconut water contains ascorbic acid. The natural sugars in the form of fructose and glucose form an important element of the young tender coconut water. The concentration of natural sugars in the water of the coconut steadily increases from about 1.5 % to about 5.0 to 5.5 % per cent in early months of maturation. This process slowly begins to fall back to around 2 % percent at the stage of full maturity of the coconut. It is in the early stages of maturity when the sugars that are in the form of fructose and glucose (reducing sugar and sucrose (non reducing sugar) appear. Sucrose appears only in the later stages and increases with the maturity of the coconut, while the reducing sugars fall off. In the fully mature coconut approximately 90 per cent of the total sugars is in sucrose form.
Tender coconut water contains many valuable minerals for our bodies such as calcium, sodium, potassium, copper, iron, phosphorus, sulphur, and chlorides. Among the minerals that accounts for more than half the concentration of the coconut water is potassium. The environment in which the coconut trees are grown markedly influences the concentration of which, young tender coconut water with its high concentration of potassium is perfectly maintaining electrolytic balance in our body. This help in the elimination of toxic waste from the body by increasing the urinary out put.
COCONUT PRODUCTS
Nata de coco
This is gelatinous dessert produced by the action of bacteria on coconut water developed in the Philippines. The "nata" when formed, is cooked in thick sugar syrup and often served with fruit. It is believed to be composed mainly of polysaccharide, probably dextrose, and to be cellulous in nature. Bottled nata de coco was exported from the phillipines to Japan and USA. It is also produced for local consumption and export in Thailand, Indonesia and Srilanka. In Srilanka it is called coconut cherry cubes
Whole coconut milk or coconut skim milk is a major or essential ingredient in the preparation of a wide variety of dishes (e.g. curry), desserts and products such as coconut jam/spread, coconut syrup, coconut cheese, bakery products, beverages (e.g. pina colada and cocosoy milk), and coconut tofu. Amongst the products developed, flavoured milk beverage, soft and blue cheese and low -fat fruit yogurt (named niyogurt) appear to show good

commercial potential (Seow and Gwee. Inter national journal of Food Science and Techrtology.1997.32.189-201)
Coconut jelly, has a delicious smooth flavour and texture. Coconut jelly is set with agar agar which is a sea weed that is used in East Asia as a setting agent like gelatin, Agar agar comes in numerous form eg. Powder, flakes and sticks. Mostly this type of coconut jelly prepared by coconut powder as a basic ingredient (www.foodiesite.com). Generally coconut jelly available has been prepared using coconut powder and agar flakes/ powder. But I have developed product using tender coconut water/ mature coconut water and agar flakes as thickening agent and process was formulated using standard protocols. Tender coconut water and mature coconut water are used for preparing jelly with addition of preservatives such as potassium meta bi sulphite, food additives such as ginger extract and also citric acid as per FPO specification. Jelly samples had a shelf life of 180 days when stored at room and refrigeration temperatures when packed in glass bottles as a packaging material.
Fruit jellies are semi solid, preserved mixtures of fruit juice and sugar. Jelly making is a good way to fruit flavors for enjoyment throughout the year. Fruit jelly is a fairly easy-to-prepare product for the beginning canner and may be made at home without much special equipment. Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid, and water. A pectin gel forms when a suitable concentration of pectin, sugar, acid, and water is achieved- The fruit flavor is provided by the fruit juice. For some fruit jeliy, a mixture of different juices is used. The fruit juice may also supply some or all of the pectin and acid. Fruits and their extracts obtain their jelly forming ability from a group of substances called pectin which provides the three dimensional structure which results in a jellied product. Pectin is formed from a parent compound, protopectin, during the ripening of fruit and during the under ripe fruit to extract juice Fully ripe fruits contain less pectin than partially ripe fruits. For this some jelly recipes specify the use of a portion of underripe fruit. All fruits contain some pectin. Apples crabapples, gooseberries, some plums, and high bush cranberry usually contain enough pectin to form a pectin gel. Other fruits, such as straw berries, cherries contain little pectin and can be used for jelly only if combined with fruit rich in pectin, or combined with commercial pectin products. Jelly available in the form of mould and other forms of present in the market contain, sugar syrup with added colours and flavours. It may not contain any nutrients other than energy. But the jelly prepared using tender coconut water is a natural product containing electrolytes with good acceptable taste

scores (William Schafer, 1990 Food Science and Nutrition, University of Minnesota Extension office P.No. 1-6, America).
Coconut jellies were prepared using coconut milk mix with agar powder, sugar and water. It was Stirred and continued boiling for a minute. Transfer into mold as desired shape and set at room temperature. The coconut milk jelly as moistened products resulted in too soft texture. ( Nednapis Vatena suchart, Payon Auttaviboonkul, Duangchan Hengsawadi and Saipin Maneepun. 2000, Kasetsart. J (Nat. Sri.) 34: 366-377).
Process
♦ Tender coconut water/ mature coconut water, sugar and agar were dissolved in boiling water was mixed and stirred well with the addition of citric acid, fresh ginger extract juice and preservative.
♦ Cooking was continued till a jelly set with a TSS of 65° BX.
♦ Then cooled and poured in sterilized containers and allowed to set.
Objectives
♦ To standardize the process of coconut jelly using tender coconut water/ mature coconut water and
♦ To study the storage behavior with respect to chemical, sensory quality and microbiological characteristics of coconut jelly.

FLOW CHART
FLOW CHART FOR THE PREPARATION OF TENDER COCONUT WATER / MATURE
COCONUT WATER JELLY
Tender coconut water/ mature coconut water
I Addition of sugar, water and agar
I Thorough mixing
I
Cooking (80°C)
I
Addition of preservative, colour and flavour
i Cooling till soft ball consistency (65 °BX)
I Cooling
i Packing
I Glass bottles
I Labelling
I Storing
Fruit jellies are prepared using fruit rich in pectin and added with sugar, acid and preservative Besides, synthetic jellies are available in market which is being prepared using sugar syrup added with fruit flavours and packed in different moulds or cups. Coconut jellies are prepared in different countries using coconut powder and coconut milk.
The technology of "Coconut jelly making process'Mn this invention is using a new food source such as tender coconut water/mature coconut water and added with agar flake, sugar, acid and preservative.
Shelf life of coconut jelly
Shelf life studies of coconut jelly using tender coconut water and matured coconut water added with preservatives to improve shelf life of jelly.
Coconut jelly was prepared with following six treatments (1) tender coconut water+agar+ KMS (2) tender coconut water +citric acid +KMS (3) tender coconut water+citric acid+KMS+ginger extract (4) Mature coconut water+agar+KMS (5) Mature coconut water+citiric acid+KMS +ginger extract (6) Mature coconut water + citric acid +

KMS. The prepared jelly samples were packed in three different packaging material viz., glass bottles (PI), food grade pet (P2) and Poly propylene (P3) containers. The samples were kept at room and refrigeration temperature for shelf life studies. Among all the treatments the sample prepared with citric acid+KMS+ ginger extract packed in glass containers had better shelf life of 180 days. The shelf life of jelly prepared using mature coconut water+ginger extract citric acid +KMS was found to be acceptable even after 180 days.
Results
The results showed that tender coconut water jelly and mature coconut water jelly had better shelf life when stored in glass bottles compared to other packaging materials namely pet bottles and poly propylene containers. Nutrient composition of tender coconut water and mature coconut water jelly revealed better retention of nutrients when stored for a period of 180 days at room and refrigeration temperatures. The cost of production of jelly using mature coconut water was high compared to tender coconut water jelly. So tender coconut water jelly prepared using agar as thickening agent is best with respect to shelf life packaging and cost.
Advantage of the invention
# Jelly available in the form of mould and other forms available in the market contain,
sugar syrup with added colours and flavours. It may not contain any nutrients other than
energy. But the jelly prepared using tender coconut water is a natural product containing
electrolytes with good acceptable taste scores.
* The technology of "Coconut jelly making process" and Tender Coconut Jelly thereof in
this invention is using a new food source such as tender coconut water/mature coconut
water and added with agar agar flake, sugar, acid and preservative.

We Claim
1. A method of preparing coconut jelly comprising step of:
(a) Mixing a predetermined quantity of agar agar in tender coconut water, and
(b) Heating to about 70°C to 100°C.

2. A method according to claim 1 further comprising adding sugar during step (b).
3. Including adding citric acid, potassium meta bi sulphite and ginger extract to the above mixture.
4- A Coconut jelly made by the method as claimed in claims 1 to 3.