Characterization of a fermented coconut milk product with and without strawberry pulp

Mauro, Carolina Saori Ishii; Fernandes, Maria Thereza Carlos; Farinazzo, Fernanda Silva; García, Sandra

doi:10.1007/s13197-021-05303-1

Cited by 13 publications

(2 citation statements)

References 24 publications

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“…Many researchers opted to add flavourings to improve the sensory properties of CMBY. For example, Mauro et al [94] used strawberry pulp to increase the taste, while Amirah et al [92] added raisin puree to significantly improved the texture, nutrients, aroma, taste, and overall acceptability.…”

Section: The Application Of CM As a Base For Alternative Plant-based ...mentioning

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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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: The Application Of CM As a Base For Alternative Plant-based ...mentioning

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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“…Kaur et al prepared a naturally carbonated whey fruit juice based beverage by fermenting a mixture of pineapple juice, strawberry juice, and cheese whey and performed sensory characteristics and shelf life analysis [19,20]. Mauro et al studied fermented coconut milk with strawberry pulp [21]. Pereira et al conducted a study on lactic acid fermentation of unripe tomatoes [22].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Zou

Huang

2022

Journal of Food Quality

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Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids. With chestnut rose as the main raw material, with grapes, apples, and other fruits as auxiliary ingredients, through the technical process of deastringency, sterilization, fermentation, blending, and other technical processes to obtain the composite beverage, known as a chestnut rose jiaosu compound beverage, it is hereinafter referred to as CRJCB. The CRJCB fermented from chestnut rose juice is nutritious and has a variety of health effects, and the flavor is unique, with good color, aroma, and taste, which is a new type of beverage. However, at present, the fermentation related technology of CRJCB is not perfect, resulting in its low quality, which seriously restricts the industrialization development of CRJCB. In order to improve the quality of the jiaosu compound beverage, probiotics such as Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei, Lactobacillus royale (Lactobacillus reuteri), Lactobacillus acidophilus, and Streptococcus thermophilus, etc., were used. The chestnut rose as the main raw material was used for the fermentation, and grapes, apples, and sugar were used as auxiliary materials to carry out the research on the fermentation of single or mixed probiotics. The key fermentation processes affecting the quality of the jiaosu, such as juice preparation, deastringency of chestnut rose juice, fermentation temperature and time, sugar addition, and taste mixing of the jiaosu, were optimized. The optimized ratio, fermentation process parameters, and strains of probiotics of compound beverage with chestnut rose jiaosu, with high quality, were obtained. The experimental results showed that the SOD enzyme activity value was 167.7 U·ml−1, the vitamin C content was 1154.5 mg/100 mL, the soluble solids content was 5.80%, and the nitrite content was 89.8 mg/kg in the compound beverage with chestnut rose jiaosu, obtained by using the optimized ratio and fermentation process parameters proposed in this paper. The development and utilization of chestnut rose resources provide a new idea and is of great significance in promoting the development of the chestnut rose industry.

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Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods

Bozatlı

2023

Plant-Based Foods: Ingredients, Technology and Health Aspects

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Characterization of a fermented coconut milk product with and without strawberry pulp

Cited by 13 publications

References 24 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

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods

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