Scientific journal
Journal of Food and Nutrition Research
Summary No. 2 / 2020
Ziarno, M. – Derewiaka, D. – Dytrych, M. – Stawińska, E. – Zaręba, D.
Effects of fat content on selected qualitative parameters of a fermented coconut “milk” beverage
Journal of Food and Nutrition Research, 59, 2020, No. 2, s. 155-162
Malgorzata Ziarno, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c,
Received 25 February 2020; 1st revised 1 April 2020; 2nd revised 21 April 2020; 3rd revised 21 May 2020; accepted 22 May 2020; published online 5 June 2020.
Summary: The aim of the study was to determine the effects of coconut fat content on selected parameters of a fermented coconut “milk” beverage stored for 28 days at 6 °C. Two variants of coconut beverages were prepared, namely, the low-fat (containing
Keywords: raw coconut oil; sterol profile; fermentation; coconut “milk”; texture
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