Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing, and nutty in flavor. Coconut-Based Beverages and Products covers a wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicated to each type of drink or product and key elements such as chemistry, nutritional profile, production standards, preservation, and packaging methods are covered as appropriate for each product.
Coconut-based Beverages and Products provides a comprehensive view of the recent developments in the production and processing of coconut-based products with a focus on beverages, as well as their nutritional benefits. Information on clinical trials and the future outlook of research also help readers identify areas for further investigation, innovation, and product development.
1. Chapter 1 Coconut beverages—introduction and food standards - p. 3 2. Chapter 2 Tender coconut water—chemistry and preservation methods - p. 21 3. Chapter 3 Matured coconut water–nutritional profile and preservation methods - p. 55 4. Chapter 4 Coconut inflorescence sap: Fermentation chemistry and preservation techniques - p. 79 5. Chapter 5 Coconut Milk—chemistry and preservation methods - p. 103 6. Chapter 6 Recent advances in adulteration detection of coconut beverages - p. 129 7. Chapter 7 Packaging material for coconut beverages - p. 151 8. Section II Coconut-based products - p. 171 9. Chapter 8 Virgin coconut oil—recent advances in production and characterization - p. 173 10. Chapter 9 Virgin coconut oil-infused products–hair cream and moisturizer - p. 191 11. Chapter 10 Coconut byproducts-based extrudates: Development and characterization - p. 221 12. Chapter 11 Coconut milk-based dairy analogues: Flavored coconut milk, ice cream, paneer, and yogurt - p. 247 13. Chapter 12 Coconut-based dried and baked products: Chips and cookies - p. 263 14. Chapter 13 Desiccated coconut powder-production methods and fortified products - p. 287 15. Chapter 14 Coconut inflorescence sap–value added products and its characteristics - p. 315 16. Chapter 15 Coconut haustorium characterization, preservation, and products - p. 335 17. Chapter 16 Medicinal benefits of coconut products—Clinical trials and future outlook - p. 357 18. Index - p. 375
Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing, and nutty in flavor. Coconut-Based Beverages and Products covers a wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicated to each type of drink or product and key elements such as chemistry, nutritional profile, production standards, preservation, and packaging methods are covered as appropriate for each product.
Coconut-based Beverages and Products provides a comprehensive view of the recent developments in the production and processing of coconut-based products with a focus on beverages, as well as their nutritional benefits. Information on clinical trials and the future outlook of research also help readers identify areas for further investigation, innovation, and product development.
1. Chapter 1 Coconut beverages—introduction and food standards - p. 3 2. Chapter 2 Tender coconut water—chemistry and preservation methods - p. 21 3. Chapter 3 Matured coconut water–nutritional profile and preservation methods - p. 55 4. Chapter 4 Coconut inflorescence sap: Fermentation chemistry and preservation techniques - p. 79 5. Chapter 5 Coconut Milk—chemistry and preservation methods - p. 103 6. Chapter 6 Recent advances in adulteration detection of coconut beverages - p. 129 7. Chapter 7 Packaging material for coconut beverages - p. 151 8. Section II Coconut-based products - p. 171 9. Chapter 8 Virgin coconut oil—recent advances in production and characterization - p. 173 10. Chapter 9 Virgin coconut oil-infused products–hair cream and moisturizer - p. 191 11. Chapter 10 Coconut byproducts-based extrudates: Development and characterization - p. 221 12. Chapter 11 Coconut milk-based dairy analogues: Flavored coconut milk, ice cream, paneer, and yogurt - p. 247 13. Chapter 12 Coconut-based dried and baked products: Chips and cookies - p. 263 14. Chapter 13 Desiccated coconut powder-production methods and fortified products - p. 287 15. Chapter 14 Coconut inflorescence sap–value added products and its characteristics - p. 315 16. Chapter 15 Coconut haustorium characterization, preservation, and products - p. 335 17. Chapter 16 Medicinal benefits of coconut products—Clinical trials and future outlook - p. 357 18. Index - p. 375
