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Highlighted compounds are flavor-active · click to view molecular profile
cowpea
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
toxigenic Vibrio cholerae O1, biotype El Tor, serotype Ogawa→ recovered from →coconut milk
source: imported from Thailandcondition: unopened bags
“In addition, the US Food and Drug Administration recovered toxigenic V. cholerae O1, biotype El Tor, serotype Ogawa, from 1 of 6 unopened bags of the same brand (but different shipment) of coconut milk as that consumed by infected persons.”
What science says
safety threshold
“In addition, the US Food and Drug Administration recovered toxigenic V. cholerae O1, biotype El Tor, serotype Ogawa, from 1 of 6 unopened bags of the same brand (but different shipment) of coconut milk as that consumed by infected persons.”
“The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 ( sem 3·0)) and carrot cake (GI 51·8 ( sem 3·3)), with 200–250 g coconut flour/kg ( P <0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 ( sem 5·5)) and multigrain loaf (GI 85·2 ( sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively ( P <0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg ( P < 0·05). A very strong negative correlation ( r – 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour.”
glycaemic index (GI)→decreases→coconut flour-supplemented foods
“The crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil (PKO) and soybean oil (SBO) were studied by using differential scanning calorimetry.”
differential scanning calorimetry→used to study→crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil and soybean oil
“Adding up to 200 mM NaCl to those flocculated emulsions did not change the apparent degree of flocculation. Coconut milk emulsion at pH 6 was negatively charged and not flocculated. Upon addition of salt, the zeta-potential decreased from -16 to -6 mV (at 200 mM NaCl) but this was not sufficient to induce flocculation in coconut milk emulsions.”
NaCl→affects→zeta-potential of coconut milk emulsions
