Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir

Abadl, Muna Mahmood Taleb; Mohsin, Aliah Zannierah; Sulaiman, Rabiha; Abas, Faridah; Muhialdin, Belal J.; Hussin, Anis Shobirin Meor

doi:10.1016/j.ijgfs.2022.100624

Cited by 9 publications

(6 citation statements)

References 45 publications

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“…Increase peptides and antioxidants content [87] Lb. acidophilus Developing fermented PBM with cereals and legumes Increased probiotics viability, antioxidant capacities, and polyphenol contents [130] LAB in yoghurt is known to increase the production of some vitamins, such as vitamins B and K, and increase the bioavailability of certain minerals.…”

Section: Production Of Yoghurt Using Different Milk Sourcesmentioning

confidence: 98%

“…As milk is the primary component of yoghurt, many of its benefits are derived from the nutritious qualities of milk. Numerous macro-and micronutrients, amino acids, and health-promoting metabolites, such as antioxidants, are abundant in milk [87] . As a result of the yoghurt's use of probiotics during fermentation, these advantages are augmented, and unfavourable qualities are mitigated.…”

Section: An Introduction To Traditional Yoghurtmentioning

confidence: 99%

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Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Gengan,

Zaini,

Saari

et al. 2024

Food Science and Human Wellness

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Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits. Currently, dairy milk is the most nutritionally complete beverage, but it suffers from the presence of indigestible lactose and allergenic proteins. Coconut milk has been around for a long time, but its application is limited due to a perceived lack of specific nutrients, high saturated fat levels, and low acceptability. Recent evidence indicates, however, that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health. The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities. In this article, the nutritional value of coconut milk, as well as its potential downsides, its application as yoghurt, and suggestions for enhancing its nutritional functionality will be examined.

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Section: Production Of Yoghurt Using Different Milk Sourcesmentioning

confidence: 98%

Section: An Introduction To Traditional Yoghurtmentioning

confidence: 99%

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Gengan,

Zaini,

Saari

et al. 2024

Food Science and Human Wellness

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“…These properties were attributed to the presence of GABA and other compounds such as polyphenols and lactic acid [73,[108][109][110]. In contrast, other studies have demonstrated the release of bioactive peptides after fermentation from proteins in soy [100,111], flaxseed [112], coconut [113], and oat [114] beverages, which presented antioxidant and antimicrobial properties as well as ACE inhibition [91,100,113,114]. ACE: Angiotensin I-converting enzyme; HMGR: 3-hydroxy-3-methylglutaryl-coenzyme A reductase (its inhibition suggested a cholesterol-lowering effects); GABA: gamma-aminobutyric acid; N.D.: Not determined or not reported.…”

Section: Impact On Bioactive Profilementioning

confidence: 99%

“…These properties were attributed to the presence of GABA and other compounds such as polyphenols and lactic acid [ 73 , 108 , 109 , 110 ]. In contrast, other studies have demonstrated the release of bioactive peptides after fermentation from proteins in soy [ 100 , 111 ], flaxseed [ 112 ], coconut [ 113 ], and oat [ 114 ] beverages, which presented antioxidant and antimicrobial properties as well as ACE inhibition [ 91 , 100 , 113 , 114 ].…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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“…Coconut milk is a dairy alternative source rich in various nutrients. Low-fat coconut milk is an alternative to cow's milk in the production of kefir-based beverages (Abadl et al, 2022).…”

Section: Coconut Milkmentioning

confidence: 99%

Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks

TALAY MARAŞ

2023

Black Sea Journal of Agriculture

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Malnutrition and micronutrient deficiencies are observed among people in many developing countries. The high cost of cow's milk and poverty make it difficult for people to access nutritious food. For this reason, low-cost foods that can be an alternative to cow's milk are important. In addition, the fact that cow's milk causes lactose intolerance, high cholesterol, constipation and bloating in some individuals has led people to other alternatives. Apart from these, alternatives for vegan individuals have begun to be considered. All these reasons have increased the demand for alternative milk of plant origin worldwide. Plant-based milks have been the subject of research with different names in the literature. For example: vegetable milk, non-dairy milk, imitation milk, dairy substitute. This review is focused on comparing nutrient composition of cow's milk and plant-based milk alternatives.

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Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir

Cited by 9 publications

References 45 publications

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks

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