▲ Table 1: nutritional values of a typical variety of coconut aminos Table 1 provides information on the nectar’s nutritional values. The nectar is then boiled down with salt water until it has the desired syrup-like consistency with a strong brownish color. Unfortunately, there is no accurate information on the exact fermentation time required to produce coconut aminos (although it is likely that the natural fermentation process is halted to ensure the fermented nectar does not turn to alcohol). One study identified a total of 200 different microorganisms in fermented coconut nectar, including Saccharomyces chevalieri, a type of yeast closely related to brewer's yeast ( Saccharomyces cerevisiae).ĭepending on how long the nectar is fermented, the result can be used for various products: as a sweetener, syrup, seasoning sauce, alcohol, or vinegar. Almost immediately, it then goes through a natural fermentation process due to the numerous bacteria and yeasts that are found on the coconut palm. In order to get to the nectar, the blossoms are cut and the juice, which is a sweet, transparent syrup containing around 15–18% sugar (mainly sucrose), is collected in open clay bowls. ![]() ![]() In fact, the sauce is so called because coconut aminos essentially consists of three ingredients: the fermented nectar of coconut blossom, water, and salt. The name “coconut aminos” might give the impression that the sauce is made from coconuts, but this is not the case. Here we examine its viability as a soy substitute. Consumers with an intolerance to these substances require an alternative, which is where coconut aminos comes in. However, it is high in histamine and glutamate and based on soy. Soy sauce is a versatile seasoning sauce that can make many dishes taste that little bit better by giving them an extra flavor.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |