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59 2020

Journal of Food and Nutrition Research
Súhrny čísla 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, č. 2, s. 155-162

Malgorzata Ziarno, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland. E-mail: malgorzata_ziarno@sggw.edu.pl

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.

Súhrn: 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 20 g·kg-1 fat) and the full-fat (containing 150 g·kg-1 fat), obtained by addition of raw „organic” coconut oil. Raw “organic” coconut oil is rich in saturated fatty acids, mainly lauric and myristic acids (51.3 % and 15.6 % of total fatty acids, respectively). The sterol profile of the raw coconut oil indicated the presence of beta-sitosterol (274.2 mg·kg-1), delta-5-avenasterol (159.8 mg·kg-1), stigmasterol (89.9 mg·kg-1) and campesterol (40.5 mg·kg-1). The populations of lactic acid bacteria (> 6 log CFU·ml-1), bifidobacteria (> 6 log CFU·ml-1) and pH (in range of 4.17–4.50) of the fermented coconut beverages did not depend on the fat content. The two variants of coconut beverages differed significantly in hardness, adhesiveness and syneresis, but did not differ in consistency visually.

Kľúčové slová: raw coconut oil; sterol profile; fermentation; coconut “milk”; texture

Na stiahnutie:
  jfnr202017.pdf (PDF, 260.01 Kb, 1101x)