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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Main Authors: | Omar, Muhammad Nor, Ibrahim, Noni Sohaila, Anvarali, Mohamed Nazim |
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Format: | Article |
Language: | English |
Published: |
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 http://psasir.upm.edu.my/id/eprint/48929/ http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/80-2002/volume-30-no1/328-300107 |
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