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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Agricultural Research and Development Institute
2002
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/30236/ http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf |