Abstract:
Seri kaya is a favorite local food spread which is consumed as traditional spread in
various countries such as Malaysia and Singapore. However, seri kaya is high in total
fat and saturated fat, sugar and hence increasing its calories. Although there has been
a study conducted to reduce the sugar content in seri kay
a with inulin as sugar
replacer, study on seri kaya with lower fat is still limited. One of the possible fat
replacer for seri kaya is soymilk which is low in both total fat and saturated fat. This
study was carried out to determine the effects of different percentage of soymilk
substitution (0%, 25%, 50%, 75% and 100%) on physicochemical characteristics and
sensory acceptance of seri kaya. Results showed that soymilk had significantly
increase (p<0.05) moisture content, protein content, ash content, oxidative stability,
viscosity and consistency. In addition, it also significantly decreased (p<0.05) fat
content and available carbohydrate content. However, it did not significantly affect
(p>0.05) crude fiber content, firmness, spreadability, water activity and color. Besides
that, soymilk substitution also significantly affect (p<0.05) sensory acceptance of seri
kaya partially substituted with inulin except for aroma. The most accepted sample
was seri kaya with 25 % soymilk substitution, which gave lower total fat and saturated
fat content, higher protein and essential fatty acids with high sensory acceptance. This
study showed that soymilk had potential to be used as fat replacer in seri kaya
partially substituted with inulin to produce healthier version of seri kaya with lower
fat and saturated fat, sugar and calories content.
