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Coconut milk oil-in-water model emulsion was prepared using albumin and globulin protein fractions and stability of these emulsions was evaluated. Additionally, globulin fraction was more hydrolyzed by Alcalase, in comparison with albumin. Higher average hydrophobicity was found in globulin fraction, compared with albumin. However, differences in the protein pattern and amino acid composition were observed between two fractions. Both fractions had protein with MW of 55 kDa as predominant and glutamine/glutamic acid were the major amino acids. Characteristics and emulsifying properties of these protein fractions were comparatively studied. Production of DCM commercially involves high temperature short time sterilization and homogenization steps just like other milk processing, but requires additional stabilization by Carboxymethyl cellulose plus Montanox 60 to keep the emulsion stable.Īlbumin and globulin were fractionated from defatted coconut meat. It is found that by using extraction water at temperature 40☌, and defatted meat with particle size intermediate between fine and coarse, then a good balance of the nutrients is obtained with minimal energy consumptions. Production of DCM in a commercial scale should take into account temperature of extracting water, and particle size of defatted coconut meat in attaining production goals. DCM is found to contain high amount of potassium, magnesium and phosphorous, and a substantial amount of lysine, leucine, histidine, threonine and valine, which are essential to humans. The defatting process reduces fats up to 13% of the fats initially in coconut milk, and the resulting DCM contains an average of about 2% fats on mass basis, out of which 89% are saturated fats, frequently termed as "bad" cholesterol fats. It is found that in a ratio of water to defatted coconut meat of 2.5:1, the yield of DCM is up to 88.4% upon pressing on a pressing machine whose capacity was 16 N. Defatted coconut meat used in this project was obtained from VCO production process, where it is a by-product. Hurley Family YMCA.The effect of extraction parameters on nutrients in the production of defatted coconut milk is analyzed in this project, and a proposed combination of these parameters to meet production goals is provided. Marsh is health and fitness director of the J.F. And, of course, an occasional piece of dessert is a definite part of this “not a health nut” lifestyle.Įster H. It is a recipe for feeling and looking great. A healthy variety of foods, low fat yet very tasty, adequate serving sizes and a calorie intake your body will burn again (if you want to stay the same weight) is not a horrible life sentence. I use less butter and oil and make food tasty with herbs and spices, and I watch my portion sizes. I will eat ribs, a loaded baked potato and steamed veggies once in a while. It is all about awareness of what you are putting into your body. I really try to get in all my food groups with the correct serving sizes. Bake, broil or grill, choose low-fat meats and poultry, and vary your protein intake with fish, beans, peas, nuts and seeds. Huge serving sizes just on one sub or sandwich is normal here and puts us way over our daily recommended serving size of two to three servings (one serving being a piece of meat or chicken that should be the size of the palm of your hand). Many people have switched and love almond milk and coconut milk. If you can’t tolerate milk products, choose lactose-free or calcium-fortified foods and beverages. Go low-fat or fat-free when you choose milk, yogurt, and other milk products. For the milk group, shoot for three to four servings.Choose a variety of fruits and pick the fresh ones that are in season. I never met anyone who got fat eating vegetables alone. It is also important to keep in mind how the vegetables are prepared and what they are cooked in. This stuff can be high in fat and have lots of calories. And watch what you put on your salad such as bacon, cheese, croutons and dressing. Eat more dark green veggies like broccoli, spinach and dark green lettuce and orange vegetables like carrots and sweet potatoes. For vegetables, try five serving sizes.Remember, one big bowl of cereal can be four to six servings, and a 6-inch sub roll can be four to six servings of grains. I just really like the taste, and it’s healthier for you. Personally, I make most of them whole grains. For the grains - and yes, your body needs carbohydrates - about six servings.It will give you all this information and calculate your calorie needs when you put in all your information. The website I have recommended often is. Of course, it depends on your age, gender and activity level what your intake needs to be. First of all, I really try to stick with the serving sizes recommended by the USDA.
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