Coconut Preserve
Coconut Preserve
Coconut Preserve
Desiccated coconut- the nuts are cracked and the brown covering removed
by special knives. The white meat is grated in a special grating machine.
This is dehydrated just like other fruits. The brown covering or paring is
heated to dry and oil is pressed.
Coconut flour- is one of the new products of the integrated coconut process
developed in the National Institute of Science and Technology. The fluidized
bed drying technique involved to produce this granulated coconut is a
departure from the copra method. An edible food product is obtained with
uniformity in moisture content, color, odor, and appearance and with
negligible free fatty acid content. It is equivalent to desiccated coconut. It
may be so finely ground in the colloid mill hat it literally melts in the mouth,
the cellulose fibers not being recognizable. It can use into many food
products such as ice cream, candies, baked goods, breakfast foods, dairy
products, drinks, etc. Coconut flour has relatively high protein content.
Coconut protein contains all the essential amino acids. Coconut flour is
richer than wheat flour in protein and considered biologically superior to
cereal flours.
Banana Preserve