Researchers have developed a coconut milk kefir, enriched with coconut oil, as a healthy alternative beverage for elderly consumers. Their study aimed to determine the optimum percentage of coconut oil to maintain the product's stability and to create texture and mouthfeel characteristics that stimulate "specific sensory perceptions." Tests revealed that the coconut milk kefir experienced a surface-related property called roughness, which dominated the later stage of oral processing. These findings describe the unique characteristics of the coconut oil-modified CM kefir that targets elderly consumers. In addition to its nutritional benefits, the addition of coconut oil enhances the texture and mouthfeel of the fermented beverage, thereby making it more palatable.

The study aimed to determine the drying rate in the production of coconut skim milk (CSM), which is a by-product of virgin coconut oil (VCO) production. CSM and other coconut by-products have been used to increase the value of products as they contain low protein and are a healthy drink. The study found that the lower the temperature and the longer the drying time, the slower the drying rate, with the highest protein levels obtained after a drying time of 13 hours and a drying temperature of -25 °C. The drying rate obtained was 2.53-2.54 grams per hour for every drying time and temperature. This study highlights the potential for using coconut by-products to increase product value and demonstrates the importance of optimizing drying conditions for maximum production efficiency.

Ice cream made with cow's milk can be unhealthy due to its high content of long-chain unsaturated fatty acids and animal protein. Additionally, some people may have lactose intolerance. Coconut milk, on the other hand, contains medium-chain fatty acids that are beneficial for health, while tempeh is a vegetable protein that is easy to digest and good for health. To determine the best concentration of coconut milk and soybean tempeh flour for ice cream, a study was conducted using two factors: soybean tempeh flour concentration and coconut milk concentration. The results showed that the optimal combination was 17.5% coconut milk concentration and 5% soybean tempeh flour concentration, resulting in ice cream with a total solid of 28.60%, protein and fat content of 6.33%, and a favorable taste, color, flavor, and texture score. This study suggests that incorporating coconut milk and soybean tempeh flour into ice cream can create a healthier and more nutritious option.

Ready-to-serve organic fruit drinks are becoming increasingly popular in Sri Lanka due to a growing concern about healthy living. Pineapple juice and coconut milk were blended in various ratios to produce a ready-to-serve beverage that was stored for two weeks and tested for physicochemical and sensory properties. The ratio of 71% pineapple juice to 29% coconut milk was found to be the most popular, scoring 106 out of the maximum 120 points in sensory evaluation. Additionally, this ratio had 13 ºBrix of total suspended solids, a pH of 4.25, and a moisture content of 82.32. Therefore, the study concludes that it is possible to formulate a mixed blend pineapple juice beverage that meets consumer tastes and preferences.

Researchers have evaluated the quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. The study involved extracting milk from sprouted tiger nut tubers and adding defatted coconut milk and date syrup to taste. Each sample was then fermented for 24, 48 and 72 hours, with the addition of 1 g of yeast. The study showed that fermented tiger nut provides an alternative drink with low alcohol content, it is also rich in nutritional and medicinal properties like most other natural foods. There was no significant difference in all the sensory attributes of most samples according to the study. The results of physic-chemical properties of the drinks also varied with temperature (23.7 – 30.5°C), pH (2.54 – 3.20), Brix (3 – 5°), specific gravity (0.86 – 1.05 g/cm3), alcohol content (0.53 – 7.61%), iodine value (0.11 – 0.67), saponification value (20.89 – 68.86) and viscosity (780 mPa.S -1560 mPa.S). Additionally, there was no microbial growth in all the samples for six months except A48 sample that had 1.00 cfu/g in week 4, 3.90 cfu/g in week 5 and 10.50 cfu/g in week 6.

A study was conducted to investigate the effects of coconut milk and soya milk on the lipid profile of 60 healthy volunteers aged 18-57 years. Participants were given coconut milk porridge for 5 days of the week for 8 weeks, followed by a 2-week washout period, and then received isoenergetic soya milk porridge for 8 weeks. Results showed that LDL levels decreased with coconut milk porridge, with statistical significance in the total study population as well as in the group with baseline LDL levels above 130. HDL levels also rose significantly with coconut milk supplementation. On the other hand, soya milk porridge was found to be beneficial only in those whose baseline LDL levels were elevated. The study concludes that coconut fat, in the form of coconut milk, does not have a detrimental effect on the lipid profile and is in fact beneficial due to the decrease in LDL and increase in HDL.

A new study published in the American Journal of Clinical Nutrition has found that ultra-high purity C8 MCT oil is the most ketogenic of the various MCT oils analysed. C8 delivered the highest ketone peak at 295 micromolar (µmol/L), which translates to around 80 mg/dL, around five times higher than a healthy person’s fasting blood glucose level. Ketones are an important brain fuel that many people derive from fasting, low carbohydrate diets, or supplements. Author of the study, Dr Harvey, argued that there is a whole host of therapeutic applications for the “brain-boosting” effect of ketogenic supplements, including epilepsy and cognitive disease, as well as sports nutrition. The findings suggest that “optimizing the type of MCT may help in developing ketogenic supplements designed to counteract deteriorating brain glucose uptake associated with aging.” Researchers did stress that the study is limited by the fact that it was carried out only over a single day, so the results may not be applicable for long term keto users, as it is not clear whether sustained high levels of ketones have a consistently positive effect. A clear next step would be to run longer term studies over weeks or months to determine the benefits of C8 MCT oil, compared to other types of MCTs or other bioavailable ketone esters.

The study aimed to assess the nutritional quality of milk from cows fed with palm oil or coconut fat, and the suitability of the milk for ice cream production. The experiment included three treatments with 23 healthy cows: control, palm oil, and coconut fat. The milk was evaluated for proximate composition, fatty acid composition, and ice cream acceptability. The results did not show any significant difference in proximate compositions of milk and ice cream. However, the palm oil group had a higher concentration of saturated and polyunsaturated fatty acids, while coconut fat had the highest concentration of monounsaturated fatty acids. Furthermore, the palm oil group had higher n-3 fatty acid levels in milk and ice cream. The findings indicate that it is possible to modify the fatty acid compositions of milk and ice cream by adding fat sources to animal feed. The results may help dairy farmers to adjust feeding regimes to produce milk with altered fatty acid profiles, which can be used in various food applications. Additionally, the study could offer useful information to food manufacturers designing healthy products. Overall, the study suggests the potential of using fat-modified milk in ice cream formulations.

A recent study aimed to compare the short-term effects of extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in both normal-weight and obese individuals. The study involved twenty healthy male participants, ten of them were of normal weight and ten were obese. The participants consumed breakfast meals containing skimmed milk, fat-free white cheese, bread, and either 25 g of EVCO or EVOO. The results showed that consuming EVCO compared to EVOO appeared to have a suppressing effect on hunger and desire to eat, impact postprandial peptide YY (PYY) levels differently, and had no effect on energy expenditure. However, there was no significant difference in ad libitum energy intake between the two groups, with obese individuals consuming slightly more calories after consuming EVOO. Overall, the study suggests that EVCO could have potential as an appetite suppressant and may have implications for weight management. However, further research is needed to confirm these findings and determine the long-term effects of consuming EVCO.

The article discusses a study that aimed to enhance the nutritional quality of cow's milk and use it as raw material for mozzarella cheese. The study tested three treatments on 23 healthy cows, including a control group, palm oil, and coconut oil. The researchers collected data on the proximate composition, sensory properties, color, and texture of the mozzarella cheese produced from each treatment. Additionally, the study analyzed the fatty acids present in the cheese using chromatography. The results showed that adding various fat sources to animal feed can improve the nutritional profile of milk and milk products in dairy cows. The saturated fatty acids were the most abundant in the cheese produced. Overall, the study showed that it is feasible to add palm oil and coconut oil to cows' diets to improve the nutritional quality of their milk and ultimately enhance the quality of the cheese produced.