Effect of coconut milk substitution with soymilk on microbiological quality and shelf life of chicken curry

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.