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

• Main Authors: Omar, Muhammad Nor, Ibrahim, Noni Sohaila, Anvarali, Mohamed Nazim
• Format: Article
• Language: English
• Published: Malaysian Agricultural Research and Development Institute (MARDI) 2002
• 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

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...