Coconut

“Osborne classification studies of coconut meal indicate that 90% of the proteins would be classified as albumins and globulins.”

coconut proteins → classified as → albumins and globulins

“hamsters fed on coconut oil (150 g/kg diet) and cholesterol (30 g/kg diet) developed lipid-rich lesions in the ascending aorta (0.28 (SD 0.14) mm2) and aortic arch (0.01 (SD 0.01) mm2) after 4 weeks”

coconut oil → increases → atherosclerotic lesions

“30% substitution affects negatively for appearance, texture and overall acceptability of the product.”

coconut flour → negatively affects → appearance, texture, and overall acceptability

“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

“Water absorption decreases with the substitution increases, whereas dough development time, arrival time and stability were increased up to 20% substitution level.”

coconut flour → increases → arrival time