Abstract:
This study was conducted to determine the effect of coconut milk substitution with
soymilk on microbiological quality and shelf life of chicken curry. This study was
divided into two different storage temperatures for each microbiological quality and shelf
life studies which were stored at ambient (26±2
°
C) and chilled temperatures ( 4± I
°
C).
Five formulations were prepared with the ratio coconut milk and soymilk were ranged
from 100:0; 25:75; 50:50; 75:25 and 0:100. Results showed that the substitution of
coconut milk with soymilk gave no significant differences (P>0.05) between all samples
in term of microbiological quality and shelf life for Aerobic plate count, Yeast and mould,
Staphylococcus aureus, Bacillus cereus, Enterobacteriaceae, and E. coli both at ambient
and chilled temperatures. No Salmonella sp. was detected in this study. The
microbiological qualities of all samples were within the requirements limits
recommended by microbiological standard and guideline criteria (Food Standard
Australia and New Zealand). The results of study strongly indicated that soymilk has a
potential to be used as substitution to coconut milk in chicken curry without affecting
microbiological quality and shelf life.
