| Popis: |
This chapter is about the history, components, their health attributes, and food applications of coconut. The exact origin of coconut is not known, but it was believed to be more than 80 million years old. Asia, especially south India is leading the coconut production in the world. The fruit is made up of exocarp, mesocarp, endocarp, testa, and at the center coconut water surrounded by the kernel. The coconut water is a rich source of minerals and used as energy drink, especially for athletes. The kernel part is an abundant source of vitamins, phytochemicals, protein, carbohydrate, and fat – rich in saturated fat, medium-chain triglycerides, MUFA, and PUFA. The presence of large amounts and variety of phytochemicals especially lauric acid and α-tocopherol makes coconut a potential fruit for the treatment of a wide range of ailments such as inflammation, cholera, oral carries, diabetes, skin infection, hypertension, cancer, CVD, obesity, and many more. Coconut comes in the top five food allergens in India. It’s food applications include bakery products, confectionery products, chocolate making, and frozen desserts manufacture, while non-food applications include soap making, pharmaceutical products, cosmetics products, and biodiesel manufacture. Coconut has a broad scope in food and non-food applications, and it has to be studied, tried, and implemented for the wellness of mankind. |
