Abstract:
Malay chicken curry is a famous cuisine in Malaysia. It is usually meat cooked with
combination of spices and coconut milk. Coconut milk is white opaque aqueous
extract of coconut that is high in saturated fat. Thus, High intake of Malay chicken
curry may lead to an increased level of Low Density Lipoprotein (LDL), the main risk
for cardiovascular diseases. This study was carried out to determine physicochemical
properties and sensory preference of Malay chicken curry obtained through
substitution of coconut milk with soy milk, as one of the ingredients that contains high
nutritional values and low in saturated fat, but has not been fully utilized in traditional
cuisine. Substitution of coconut milk with soy milk in Malay chicken curry prepared
according to the ratio of coconut milk to soy milk (100:0, 75:25, 50:50, 25:75 and
0: 1 OO)was carried out. Results showed substitution of coconut milk with soy milk in
Malay chicken curry had significantly (p<0.05) lower its fat and calorie content
compared to control of Malay chicken curry. Apart from that, fatty acid profile
showed that with higher level of substitution, the lower amount of saturated fat could
be found in Malay chicken curry.
