Substitution Effects of Coconut Milk with Soymilk on Sensory Acceptance and Shelf Life of ‘Nasi Lemak’

Lani, M. N.; Matsor, N. A. H.; Nasution, Zuraidah; Ku, Pyung-Tae; Yusof, Anis Syafikah Mohd

doi:10.9734/bjast/2015/14606

Cited by 2 publications

(3 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Traditionally, coconut milk is used extensively in Malaysian main dishes and desserts (except for kuih jelurut ) [ 60 ], such as in the curry gravy served with net crepes ( roti jala ) , the rendang and glutinous rice, and the pandan custard layer of kuih seri muka [ 61 ]. The rice in nasi lemak is also cooked with coconut milk [ 62 ]. Kuih jelurut, a local steamed delicacy among the Brunei ethnicities [ 63 ] in Sabah, incorporates coconut milk as the main ingredient [ 64 ].…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

View full text Add to dashboard Cite

Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

show abstract

Section: Discussionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The consumption of white rice has been shown to significantly increase the risk of type 2 diabetes, especially in Asian (Chinese and Japanese) populations (Hu, Pan, Malik & Sun, 2012). In some parts of Asia, such as Malaysia and Singapore, rice is often flavoured with liquid products of high fat content, such as coconut milk and chicken broth or fried with high amounts of vegetable cooking oil, causing obesity issues (Lani, Matsor, Nasution, Ku & Yusof, 2015;Nidhi et al, 2010;Umachandran, Sawicka, Nasir & Pasqualone, 2018). These problems are ubiquitous to all the major starchbased diets (Lani et al, 2015;Nidhi et al, 2010;Umachandran et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…In some parts of Asia, such as Malaysia and Singapore, rice is often flavoured with liquid products of high fat content, such as coconut milk and chicken broth or fried with high amounts of vegetable cooking oil, causing obesity issues (Lani, Matsor, Nasution, Ku & Yusof, 2015;Nidhi et al, 2010;Umachandran, Sawicka, Nasir & Pasqualone, 2018). These problems are ubiquitous to all the major starchbased diets (Lani et al, 2015;Nidhi et al, 2010;Umachandran et al, 2018). Thus, there is a need to formulate and design starch-based food so that they are not only healthier but also sensorially desirable.…”

Section: Introductionmentioning

confidence: 99%

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

How

Jones

Morgenstern

et al. 2021

LWT

View full text Add to dashboard Cite

A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can be trapped in the buccal-pouches in the mouth. The model was validated against in vivo retro-nasal aroma release data during the consumption of rice flavoured with two aroma compounds (2-nonanone and ethyl propanoate) by five panellists. The oral processing behaviour of each subject was characterised at four different stages during oral processing by measuring bolus particle size, saliva content and the amount of residue particles that could be washed from the mouth after bolus expectoration. The results showed that aroma release for all subjects were dependent on the particle breakdown pathways used in oral processing. Subjects who reduced the rice to smaller particle sizes, higher pasted fraction and higher bolus residues had higher aroma release as expected from the conceptual model. Accounting for the physiological variables of subjects, the physicochemical parameters of aroma compounds and using a larger number of subjects in future studies will improve the model reliability.

show abstract

Substitution Effects of Coconut Milk with Soymilk on Sensory Acceptance and Shelf Life of ‘Nasi Lemak’

Cited by 2 publications

References 4 publications

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Contact Info

Product

Resources

About