Substitution Effects of Coconut Milk with Soymilk on Sensory Acceptance and Shelf Life of ‘Nasi Lemak’
M. N. Lani, N. A. H. Matsor, Z. Nasution, P. L. Ku, A. Yusof
Current Journal of Applied Science and Technology · pp. 377–385 · Published 20 Feb 2015
10.9734/BJAST/2015/14606Abstract
Aims: ‘Nasi lemak’ is one of the most favourite rice-based products for Malaysians. One of the main ingredients used to prepare ‘Nasi lemak’ is coconut milk. The aim of this study was to develop ‘Nasi lemak’ where coconut milk was substituted with soymilk to provide healthier choice for consumers. Study Design: In this study, five formulations of ‘nasi lemak’ with different percentages of ratio between coconut milk and soymilk (100:0, 75:25, 50:50, 25:75, 0:100) were studied. Place and Duration of Study: The experiments were conducted under controlled environment in the Food Service Laboratory and Food Microbiology Laboratory, University Malaysia of Terengganu, from July 2011 to April 2012. Methodology: The work scope of this study was to examine the effects of the coconut milk to soymilk substitution on sensory preference and shelf life of ‘nasi lemak’. In terms of shelf life study, Aerobic Plate Count, Yeast and Mould Count, and Bacillus cereus Count were determined throughout storage of samples for 24 hours at ambient temperature (28º±2ºC) and 7 days at chilling temperature (4º±2ºC). Results: Fresh ‘nasi lemak’ samples were subjected to preference test and it was found that up to 25% of substitution of coconut milk with soymilk, there was no significant difference (P>0.05) found with control sample. For shelf life studies, there were no significant differences (P>0.05) found for Aerobic Plate Count and Yeast and Mould count among samples stored at ambient temperature, except for B. cereus Count. However, significant differences (P<0.05) were found in all three counts: Aerobic Plate Count, Yeast and Mould count and B. cereus Count among samples stored at chilling temperature. Conclusion: The sample with 75% coconut milk ratio with 25% soymilk is highly recommended to obtain good acceptance compared to control sample (100% coconut milk) with acceptable shelf life (21 hours) at ambient temperature and 6-days at chilling temperature.
Cited by 4
Muhammad Syahmeer How, Jim R. Jones, Marco P. Morgenstern · LWT · 2021
Zainorain Natasha Zainal Arifen, Suzana Shahar, Kathy Trieu · Journal of Agriculture and Food Research · 2025
Maimanah-Faizah I., Ismail-Fitry M.R., Umi Hartina M.R. · Food Research · 2020
Zainorain Zainal Arifen, Mohd Shahril, Suzana Shahar · Foods · 2023
Related research
- Regulation of Biochemical Markers by Soymilk and Physical Exercise on Obese Rats — shares topic coverage
- Microbiological and Biochemical Analysis of Soymilk Produced and Sold within Calabar Metropolis — shares topic coverage
- Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk — shares topic coverage
- Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk — shares topic coverage
- Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
4
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.