Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

• Main Authors: Maimanah-Faizah, I, Ismail-Fitry, M.R, Umi Hartina Mohd Razali, Rozzamri, A
• Format: Article
• Language: English; English
• Published: 2020
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/26021/1/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk.pdf; https://eprints.ums.edu.my/id/eprint/26021/2/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk1.pdf; https://eprints.ums.edu.my/id/eprint/26021/; https://doi.org/10.26656/fr.2017.4(5).068

Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible alternative ingredient to ensure the continuity of this trad...