Production of instant ‘nasi lemak’ flavour ingredient from palm olein
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 t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Malaysian Agricultural Research and Development Institute (MARDI)
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf |
| _version_ | 1825930101636726784 |
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| author | Omar, Muhammad Nor Ibrahim, Noni Sohaila Anvarali, Mohamed Nazim |
| author_facet | Omar, Muhammad Nor Ibrahim, Noni Sohaila Anvarali, Mohamed Nazim |
| author_sort | Omar, Muhammad Nor |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T09:06:30Z |
| format | Article |
| id | upm.eprints-48929 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:06:30Z |
| publishDate | 2002 |
| publisher | Malaysian Agricultural Research and Development Institute (MARDI) |
| record_format | dspace |
| spelling | upm.eprints-489292016-12-29T09:58:38Z http://psasir.upm.edu.my/id/eprint/48929/ Production of instant ‘nasi lemak’ flavour ingredient from palm olein Omar, Muhammad Nor Ibrahim, Noni Sohaila Anvarali, Mohamed Nazim 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. Malaysian Agricultural Research and Development Institute (MARDI) 2002 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf 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 http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/80-2002/volume-30-no1/328-300107 |
| spellingShingle | Omar, Muhammad Nor Ibrahim, Noni Sohaila Anvarali, Mohamed Nazim Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title | Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title_full | Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title_fullStr | Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title_full_unstemmed | Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title_short | Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| title_sort | production of instant nasi lemak flavour ingredient from palm olein |
| url | http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf |
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