Effects of soymilk substitution on physicochemical characteristics and sensory acceptance of Seri Kaya

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.