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...
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Malaysian Agricultural Research and Development Institute
2002
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my.iium.irep.302362013-08-05T03:23:38Z http://irep.iium.edu.my/30236/ Production of instant ‘nasi lemak’ flavour ingredient from palm olein Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat S Agriculture (General) 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 2002 Article REM application/pdf en http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf 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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S Agriculture (General) |
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S Agriculture (General) Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat Production of instant ‘nasi lemak’ flavour ingredient from palm olein |
| 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. |
| format |
Article |
| author |
Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat |
| author_facet |
Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat |
| author_sort |
Omar, Muhammad Nor |
| title |
Production of instant ‘nasi lemak’ flavour ingredient from
palm olein |
| title_short |
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_sort |
production of instant ‘nasi lemak’ flavour ingredient from
palm olein |
| publisher |
Malaysian Agricultural Research and Development Institute |
| publishDate |
2002 |
| url |
http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf http://irep.iium.edu.my/30236/ |
| _version_ |
1643609845088124928 |
| score |
13.188404 |