Divya P M, Roopa B S, Manusha C, Balannara Prema
Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 Karnataka India.
J Food Sci Technol. 2023 Feb;60(2):441-452. doi: 10.1007/s13197-022-05352-0. Epub 2022 Mar 2.
The coconut palm belongs to the family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.
椰子树属于棕榈科，与其他水果不同，以其多功能性而闻名。新鲜椰子产品因其营养和风味特性，对许多食品制备都很有价值。例如，嫩椰子能产出椰子水，这是一种清爽的营养饮品，提供包括电解质和其他有趣化合物在内的良好营养成分。富含脂肪和蛋白质的成熟椰肉有助于提取椰奶，并且是湿法和干法榨油过程中的主要成分。椰奶由于在食品和饮料行业的应用不断增加而具有市场潜力。椰子还因其副产品椰蓉而闻名，椰蓉富含蛋白质和膳食纤维，可用于制备功能性食品。本文简要讨论了有助于更高效采油的不同榨油方法。综述论文强调了椰子水和初榨椰子油对营养健康的促进作用。
