Sensory evaluation of the fermented coconut beverage
was tested after 28 days of shelf-life at 4 °C. Sensory characteristics
of the fermented beverage (sample B) were
compared with the in natura CW (sample A) and a fermented
beverage supplemented with 3.0% (w/v) of sucrose and
0.005% (w/v) of artificial coconut flavor (Aromas Nilú, São Paulo,
Brazil) (sample C).