Abstract:
Coconut milk contains high content of saturated fat and soy milk substitution in food
brings new trend of healthy lifestyle. Meanwhile, instant nasi lemak provided convenient
version of nasi /emak. Five formulations of instant nasi /emak were prepared with the
ratio between coconut milk and soy milk ranged from 100:0, 75:25, 50:50, 25:75, and
0: 100. Substitution of soy milk in instant nasi /emak caused the changes of physical,
chemical characteristics and sensory preference of nasi lemak. Physical properties
examined including colour, density, water activity, microstructure, rehydration ratio,
volume increase and texture analysis; while chemical tests included proximate
composition, fatty acid profile and calorie content as well as sensory preference test of
instant nasi lemak. This study shows soy milk substitution in instant nasi lemak give
better characteristics. Soy milk incorporated in instant nasi lemak caused significant
increased (p<0.05) in hardness, springiness, gumminess, cohesiveness, resilience,
greenness, yellowness and density. However, this substitution resulted in significant
decrease (p<0.05) in adhesiveness, lightness, whiteness, water activity, pores size,
rehydration ratio and volume increase of instant nasi lemak. For chemical characteristics,
increasing level of soy milk substitution had significantly increased (p<0.05) protein
content, fiber content, ash content and carbohydrate content while decreasing fat content
and calorie content of instant nasi lemak. In addition, increased soy milk substitution had
decreased the percentage of saturated fatty acid and increased unsaturated fatty acid
percentage in instant nasi lemak However, it did not significantly affected (p>0.05)
moisture content and greenness of instant nasi /emak, as well as springiness, lightness and
whiteness of rehydrated nasi lemak The highest scores of sensory preferences for both
fresh and rehydrated nasi /emak were attained by samples produced with the ratio of
coconut milk to soy milk of 75:25. This sample had higher sensory preference, higher
protein content, lower fat content, higher unsaturated fatty acid percentage, and lower
calorie content compared to control sample. This study shows that soy milk has
potentials to be incorporated in instant nasi lemak with satisfying sensory preference.
