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

Omar, Muhammad Nor and Ibrahim , Noni Suhaila and Anvarali, Mohamed Nazim and Desa, Zaidi Mat (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

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	5626/30236
Uncontrolled Keywords:	instant ‘nasi lemak’ flavour ingredient, palm olein, Pandanus amaryllifolius leaf
Subjects:	S Agriculture > S Agriculture (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Science > Department of Biotechnology
Depositing User:	Prof Dr Muhammad Nor Omar
Date Deposited:	05 Aug 2013 11:23
Last Modified:	05 Aug 2013 11:23
URI:	http://irep.iium.edu.my/id/eprint/30236

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