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Production of instant ‘nasi lemak’ flavour ingredient from palm olein


Citation

Omar, Muhammad Nor and Ibrahim, Noni Sohaila and Anvarali, Mohamed Nazim (2002) Production of instant ‘nasi lemak’ flavour ingredient from palm olein. Journal of Tropical Agriculture and Food Science, 30 (1). pp. 95-98. ISSN 1394-9829; ESSN: 2289-9650

Abstract / Synopsis

Instant ‘nasi lemak’ flavour ingredient was prepared by microencapsulation of palm olein and pandan leaf flavour. The pandan-flavoured encapsulated powder was obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powder indicated that the moisture, oil and surface oil content were 2.17%, 68.1% and 20.5% respectively. Gas chromatographic analysis revealed that 78.57% pandan flavour was encapsulated in the powder.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
Publisher: Malaysian Agricultural Research and Development Institute (MARDI)
Keywords: Instant ‘nasi lemak’ flavour ingredient; Palm olein; Pandanus amaryllifolius leaf
Depositing User: Nabilah Mustapa
Date Deposited: 29 Dec 2016 17:58
Last Modified: 29 Dec 2016 17:58
URI: http://psasir.upm.edu.my/id/eprint/48929
Statistic Details: View Download Statistic

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