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...

Full description

Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Ibrahim , Noni Suhaila, Anvarali, Mohamed Nazim, Desa, Zaidi Mat
Format:	Article
Language:	English
Published:	Malaysian Agricultural Research and Development Institute 2002
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/30236/ http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf

id	iium-30236
recordtype	eprints
spelling	iium-302362013-08-05T03:23:38Z http://irep.iium.edu.my/30236/ Production of instant ‘nasi lemak’ flavour ingredient from palm olein Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat S Agriculture (General) 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 that the moisture, oil and surface oil content were 2.17%, 68.1% and 20.5% respectively. Gas chromatographic analysis revealed that 78.57% pandan flavour was encapsulated in the powder. Malaysian Agricultural Research and Development Institute 2002 Article PeerReviewed application/pdf en http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf Omar, Muhammad Nor and Ibrahim , Noni Suhaila and Anvarali, Mohamed Nazim and Desa, Zaidi Mat (2002) Production of instant ‘nasi lemak’ flavour ingredient from palm olein. Journal of Tropical Agriculture and Food Science, 30 (1). pp. 95-98. ISSN 1394-9829
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	S Agriculture (General)
spellingShingle	S Agriculture (General) Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat Production of instant ‘nasi lemak’ flavour ingredient from palm olein
description	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 that the moisture, oil and surface oil content were 2.17%, 68.1% and 20.5% respectively. Gas chromatographic analysis revealed that 78.57% pandan flavour was encapsulated in the powder.
format	Article
author	Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat
author_facet	Omar, Muhammad Nor Ibrahim , Noni Suhaila Anvarali, Mohamed Nazim Desa, Zaidi Mat
author_sort	Omar, Muhammad Nor
title	Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_short	Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_full	Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_fullStr	Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_full_unstemmed	Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_sort	production of instant ‘nasi lemak’ flavour ingredient from palm olein
publisher	Malaysian Agricultural Research and Development Institute
publishDate	2002
url	http://irep.iium.edu.my/30236/ http://irep.iium.edu.my/30236/1/JTAFS_MNOmar.pdf
first_indexed	2023-09-18T20:44:23Z
last_indexed	2023-09-18T20:44:23Z
_version_	1777409576696545280

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

Similar Items