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作 者:Gengghatarani Gengan Nurul Solehah Mohd Zaini Nazamid Saari Anis Shobirin Meor Hussin Ahmad Haniff Jaafar Hanan Hasan Elicia Jitming Lim Wan Abd Al Qadr Imad Wan-Mohtar Muhamad Hafiz Abd Rahim
机构地区:[1]Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,Malaysia [2]School of Life and Environmental Sciences,The University of Sydney,New South Wales 2006,Australia [3]Functional Omics and Bioprocess Development Laboratory,Institute of Biological Sciences,Faculty of Science,Universiti Malaya,Kuala Lumpur 50603,Malaysia
出 处:《Food Science and Human Wellness》2025年第1期64-77,共14页食品科学与人类健康(英文)
基 金:Universiti Putra Malaysia Inisiatif Putra Siswazah Grant,with a reference to UPM.RMC.800-2/1/2022/GPIPS/9740400;Ministry of Higher Education,Malaysia(01-01-20-2323FR,with reference code:FRGS/1/2020/STG01/UPM/02/2)for the financial support。
摘 要: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.
关 键 词:Coconut milk Plant-based yoghurt Diabetes NEURODEGENERATIVE Saturated fat Functional food Probiotic
分 类 号:TS252.5[轻工技术与工程—农产品加工及贮藏工程]
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