Evaluation of green coconut (Cocos nucifera L.) pulp for use as milk, fat and emulsifier replacer in ice cream

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

“…The overrun value was determined according to the method described by [14]. The melting test of all samples were calculated according to the volume of liquid which drained off from 25-30 g of soft ice milk samples and placed on a siver with 2-mm openings up to10 minutes at 25 ± 2°C [15].…”

Application of fats in some food products

“…Fresh pulp is suitable for producing the "ice cream" because it has little odor and flavor, which makes it the appropriate ingredient to produce products with different flavors. Another positive factor is that the medium chain fatty acids predominate in the coconut pulp (especially lauric acid), which are considered beneficial to health (Santana et al, 2011).…”

Adsorption of 5.5’-Disulfonicindigotin (5.5’-DI) onto Green Coconut Fiber (<i>Cocos nucifera</i> L.): Kinetic and Isotherms

“…Green coconuts (Cocos nucifera L.) were grown in Brazil northern state of Paraiba and purchased at Ceasa (Supply Center of Santo Andre, Brazil) [1]. Physicochemical properties of the adsorbent are show in Table 1 [21] [22].…”

“…Integrating Equation (4) and applying the same boundary conditions gives we can obtain: 2 max,calc 2 max,calc 1 1…”

“…Coconut palm is cultivated in more than 90 tropical countries and it represents an important source of income [1]. Approximately 60 million tons of coconut (Cocos nucifera L.) were produced worldwide in 2010: 85% in Asia, 8.5% in the Americas, 2.9% in Africa and 3.2% in Oceania [2] [3].…”