文档介绍：Procedia Food Science 1 (2011) 1447 – 1453 Available online at 1–601X ? 2011 Published by Elsevier . Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) mittee. doi:. Available online at cedia – Food Science 00 (2011) 000–000 Procedia Food Science ate/procedi a 11 th International Congress on Engineering and Food (ICEF11) Evaluation of green coconut ( Cocos nucifera L .) pulp for use as milk, fat and emulsifier replacer in ice cream Inês Aparecida Santana a *, Eliana Paula Ribeiro a, Antonia Miwa Iguti a Maua Institute of Technology, Pra?a Mauá 1, S?o Caetano do Sul, 09580-900, Brazil Abstract The green coconut water (6-8 months) is widely consumed in Brazil, but the edible pulp and husk are discarded generating a large volume of waste. In our laboratory we have investigated the use of this pulp as an ingredient in chocolate ice cream. The pulp replaced fat, milk, emulsifier and stabilizer, resulted in a product very similar to true ice cream and was sensory approved by 93% of panelists. In the present study the objective is to characterize and evaluate functional properties of green dwarf fresh and freeze-dried coconut ( Cocos nucifera L.) pulp, using ice cream of umbu ( Spondias tuberosa ), acid fruit of Brazilian Northeast, as a sy stem to evaluate the influence