Công thức nấu ăn - tìm hiểu về dầu dừa

II.1. Bánh hạnh nhân dừa:

• 2 quả trứng trắng

• Một ít muối

• 1/2 muỗng cà phê vani

• 2/3 cốc đường hoặc 1/4 chén đường và một ít đường chiết xuất từ cỏ ngọt

• 1 cốc mãnh vụn dừa

Đánh lòng trắng trứng với muối và vanilla cho đến dạng mềm mịn. Dần dần thêm đường (và đường cỏ ngọt), đánh cho đến quánh đặc lại. Cho vào dừa. Nấu với lượng lớn bơ. Cho thêm muỗng cà phê vani. Nướng ở 325 đọ trong 20 phút. Làm cho khoảng 18 bánh. Mỗi cái bánh ở kích thước này sẽ có khoảng 4 gram dầu dừa.

II.2. Sữa dừa:

Trộn trong một hộp chứa và lắc đều trước khi sử dụng:

• 1 lon nước cốt dừa

• ½ lon nước

• 1-2 muỗng canh mật ong hoặc chất ngọt khác để hương vị

Chú ý: Lưu trữ trong tủ lạnh và không sử dụng sau 4 ngày.

II.3. Dầu MCT / dừa hỗn hợp dầu.

Lưu trữ ở nhiệt độ phòng, trong một cái lọ kích thước: 16 Aoxơ MCT dầu + 12 Aoxơ dầu dừa

II.4. "Kẹo mềm"

Nấu chảy và trộn 1 chén dầu dừa với 1 miếng chocola với nhau, chia thành những khối kem dẻo bằng nhau và đặt trong tủ đông. Trong một khay có 16 khối, mỗi khối sẽ bằng 1 muỗng canh dầu dừa. Thêm dừa xay và/hoặc quả hạch vào cho phong phú.

TỔNG KẾT

Phụ lục

Bảng 1: CCRD cho thủy phân dầu dừa và mức độ của các dẫn xuất ở dạng

MCFA, MCDG, và MCMG sản xuất bởi G. candidum lipase cục bộ trong SSF. ST

T Độ ẩm (bổsung) (%) Dầu (%) Thời gian(ngày) Dầu dừa thủyphân (%) MCFA(%) MCDG(%) MCMG(%)

1 18 10 16.0 40.00 6.70 26.00 7.32 2 42 10 16.0 62.00 480 7.30 6.74 3 18 40 8.5 7.67 3.67 3.85 0.16 4 42 40 8.5 2.43 0.17 2.36 0.00 5 18 10 24.5 7.40 1.24 6.15 0.00 6 42 10 30.0 46.00 22.40 20.50 2.64 7 18 40 24.5 13.12 4.64 8.48 0.00 8 42 40 24.5 27.30 18.30 9.00 0.00 9 10 25 16.5 30.00 7.77 21.60 0.70 10 50 25 16.5 55.80 47.00 7.80 1.00 11 30 0 16.5 54.13 40.00 6.78 7.43 12 30 50 16.5 39.70 14.18 14.80 0.63 13 30 25 3.0 1.00 0.00 1.00 0.00 14 30 25 30.0 61.00 46.40 14.30 0.50 15 30 25 16.5 28.00 7.50 20.30 0.22 16 30 25 25.0 11.42 2.10 9.32 0.00 17 30 25 16.5 28.00 17.80 9.70 0.50 18 30 25 16.5 14.73 7.73 7.00 0.00 19 30 25 16.5 20.00 7.00 13.00 0.00 20 30 25 16.5 15.00 5.00 10.00 0.00

Bảng 2: Phân tích ANOVA của mô hình bậc ba rút gọn

A: độ ẩm (M); B: hàm lượng dầu (O); C: thời gian (t).

R-squared = 0.8728; điều chỉnh R-squared = 0.8044.

Source Sum of squares DF Mean square F value Prob >F Model 6489.22 11 589.93 4.99 0.0154 Significant A 7.03 1 7.03 0.059

B 265.65 1 265.65 2.25C 601.29 1 601.29 5.09 C 601.29 1 601.29 5.09 A 2 0.061 1 0.061 5.14E-04 B 2 1262.8 1 1262.8 10.68 C 2 45.34 1 45.34 0.38 AC 271.67 1 271.67 2.3 BC 1012.97 1 1012.97 8.57 A 3 215.65 1 215.65 1.82 C 3 804.19 1 804.19 6.8 A 2 C 568.14 1 568.14 4.81 Residual 945.57 8 118.2

Lack of fit 234.22 3 78.07 0.55 0.6705 Not

significant

Pre error 711.34 5 142.27

Cor total 7434.79 19

Bảng 3: Thành phần của dầu dừa biến đổi được lựa chọn (MCO1-MCO6) được

sản xuất bởi chủng địa phương G.Candidum thông qua quá trình DIMOSFER cùng với hoạt động kháng khuẩn của nó.

Mẫu Điều kiện SSF

Độ ẩm (%)

MCO1 32

MCO2 42

Mẫu Điều kiện SSF Độ ẩm (%) MCO4 30 MCO5 50 MCO6 (opt) 30 Dầu dừa Dầu khác

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