Effect of substituition of soy milk and coconut milk on physicochemical characteristics and sensory preference of malay chicken curry

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.