Guest guest Posted June 3, 2005 Report Share Posted June 3, 2005 I eat it, and suppose that's what people do without having any info about it. But I have wondered whether the membrane is what give certain oils their " dark " characteristics. You people from coconut countries - what can you tell us? We are so ignorant, only having coconuts in the shops as some sort of novelty! Rowena Hello. Is there anyone here that eats the thin brown membrane/husk that is on the white coconut meat? Does anyone have any information about the membrane, i.e., it's value to the body, etc. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2005 Report Share Posted June 4, 2005 hi there! we filipinos would rather not eat the brown membrane because it has a bitter taste. especially when we grate the young coconut to make " buko salad " , we would carefully avoid grating too deep. when we grate the mature coconut to extract the coconut milk, we would stop before the brown membrane. i do not know precisely what benefits it has to the body, my guess is fiber, because it is directly next to the husk. but back when i was a kid, in my hometown of iloilo city, also a coconut producing area of the philippines, some folks would break open a semi mature coconut (not too young as to the meat being like gel, but not to old to grate and get coconut milk from) then pry the meat loose from the shell, sometimes the brown membrane comes along and they just munch into the whole thing. oh, how i miss the philippines! bessie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2005 Report Share Posted June 4, 2005 That brown thing is from the coconut shell. We do not include it when scraping the meat to make vco because that has iodine and it spoils the milk and oil. RE: Brown membrane Ditto. I have found the same to be true, with young and mature nuts. --- Maegan Crandall <visualworlds@...> wrote: > When I scrape young coconut meat there tends to be a > bit of brown > membrane that is attached or just scrapes off with > the meat. I just > blend it into the coconut, I don't notice anything > really. :-) > __________________________________ Discover Have fun online with music videos, cool games, IM and more. Check it out! http://discover./online.html ------------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2005 Report Share Posted June 4, 2005 When I scrape young coconut meat there tends to be a bit of brown membrane that is attached or just scrapes off with the meat. I just blend it into the coconut, I don't notice anything really. :-) Re: Brown membrane I eat it, and suppose that's what people do without having any info about it. But I have wondered whether the membrane is what give certain oils their " dark " characteristics. You people from coconut countries - what can you tell us? We are so ignorant, only having coconuts in the shops as some sort of novelty! Rowena Hello. Is there anyone here that eats the thin brown membrane/husk that is on the white coconut meat? Does anyone have any information about the membrane, i.e., it's value to the body, etc. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2005 Report Share Posted June 4, 2005 , All i know is that it contains iodine which can spoil the oil and cream. Brown membrane Hello. Is there anyone here that eats the thin brown membrane/husk that is on the white coconut meat? Does anyone have any information about the membrane, i.e., it's value to the body, etc. Thank you. ------------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2005 Report Share Posted June 4, 2005 Ditto. I have found the same to be true, with young and mature nuts. --- Maegan Crandall <visualworlds@...> wrote: > When I scrape young coconut meat there tends to be a > bit of brown > membrane that is attached or just scrapes off with > the meat. I just > blend it into the coconut, I don't notice anything > really. :-) > __________________________________ Discover Have fun online with music videos, cool games, IM and more. Check it out! http://discover./online.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2005 Report Share Posted June 5, 2005 Ah. That is interesting . Thanks. Rowena ----- That brown thing is from the coconut shell. We do not include it when scraping the meat to make vco because that has iodine and it spoils the milk and oil. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2005 Report Share Posted June 8, 2005 Dear Maegan, Nelly, and others, May I share with you info I know about the " brown material " present in the fresh meat/kernel of the nut ______ most of you are curious of. Technically, it is called the testa which forms part of the meat attached to the hard shell. The color brown varies, light brown to brown for tender meat stage (green or " buko " ) at 6 - 8 month old nuts (developing nut bunches) and brown to dark brown at stage 11 - 12 month (mature nuts) or older. In the production of clean, whitish and steam-dried dessicated coconut for food and bakery/confectionery products, the testa of mature nuts are removed, and this separated material ( with brown color) is collectively called parings. When this is dried for oil extraction with expellers and other means, the oil produced is coconut paring oil. Referenced to the book of Banzon and Velasco (1982, Philippine Coconut R & D Foundn., Inc., this oil has a distinct fatty acid profile and contents from coconut oil. For instance, the book mentioned that for paring oil: C18:1 (oleic acid), 25.4%; C18:2 (linoleic acid),15.5%, versus coconut oil: oleic, 6.8%; linoleic, 6.8%. The lauric acid of coconut oil ranged from 45 -53%, while that of the paring oil is about 23% only. Thanks and Good Day ! Sev Magat Maegan Crandall <visualworlds@...> wrote: When I scrape young coconut meat there tends to be a bit of brown membrane that is attached or just scrapes off with the meat. I just blend it into the coconut, I don't notice anything really. :-) Re: Brown membrane I eat it, and suppose that's what people do without having any info about it. But I have wondered whether the membrane is what give certain oils their " dark " characteristics. You people from coconut countries - what can you tell us? We are so ignorant, only having coconuts in the shops as some sort of novelty! Rowena Hello. Is there anyone here that eats the thin brown membrane/husk that is on the white coconut meat? Does anyone have any information about the membrane, i.e., it's value to the body, etc. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2005 Report Share Posted June 8, 2005 Very interesting! --- Severino Magat <sev_magat@...> wrote: > Dear Maegan, Nelly, and others, > > May I share with you info I know about the " brown > material " present in the fresh meat/kernel of the > nut ______ most of you are curious of. Technically, > it is called the testa which forms part of the meat > attached to the hard shell. The color brown varies, > light brown to brown for tender meat stage (green or > " buko " ) at 6 - 8 month old nuts (developing nut > bunches) and brown to dark brown at stage 11 - 12 > month (mature nuts) or older. > > In the production of clean, whitish and steam-dried > dessicated coconut for food and bakery/confectionery > products, the testa of mature nuts are removed, and > this separated material ( with brown color) is > collectively called parings. When this is dried for > oil extraction with expellers and other means, the > oil produced is coconut paring oil. > > Referenced to the book of Banzon and Velasco (1982, > Philippine Coconut R & D Foundn., Inc., this oil has > a distinct fatty acid profile and contents from > coconut oil. For instance, the book mentioned that > for paring oil: C18:1 (oleic acid), 25.4%; C18:2 > (linoleic acid),15.5%, versus coconut oil: oleic, > 6.8%; linoleic, 6.8%. The lauric acid of coconut oil > ranged from 45 -53%, while that of the paring oil is > about 23% only. > > Thanks and Good Day ! > > Sev Magat > > Maegan Crandall <visualworlds@...> wrote: > When I scrape young coconut meat there tends to be a > bit of brown > membrane that is attached or just scrapes off with > the meat. I just > blend it into the coconut, I don't notice anything > really. :-) > > Re: Brown membrane > > I eat it, and suppose that's what people do without > having any info > about it. But I have wondered whether the membrane > is what give certain > oils their " dark " characteristics. You people from > coconut countries - > what can you tell us? We are so ignorant, only > having coconuts in the > shops as some sort of novelty! > Rowena > > Hello. Is there anyone here that eats the thin > brown membrane/husk > that is on the white coconut meat? Does anyone > have any information > about the membrane, i.e., it's value to the body, > etc. Thank you. > > > > > > [Non-text portions of this message have been > removed] > > > > _____ > > Quote Link to comment Share on other sites More sharing options...
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