Substitution Effects of Coconut Milk with Soymilk on Sensory Acceptance and Shelf Life of ‘Nasi Lemak’

Aims: ‘Nasi lemak’ is one of the most favourite rice-based products for Malaysians. One of the main ingredients used to prepare ‘Nasi lemak’ is coconut milk. The aim of this study was to develop ‘Nasi lemak’ where coconut milk was substituted with soymilk to provide healthier choice for consumers.
Study Design: In this study, five formulations of ‘nasi lemak’ with different percentages of ratio between coconut milk and soymilk (100:0, 75:25, 50:50, 25:75, 0:100) were studied.
Place and Duration of Study: The experiments were conducted under controlled environment in the Food Service Laboratory and Food Microbiology Laboratory, University Malaysia of Terengganu, from July 2011 to April 2012.
Methodology: The work scope of this study was to examine the effects of the coconut milk to soymilk substitution on sensory preference and shelf life of ‘nasi lemak’. In terms of shelf life study, Aerobic Plate Count, Yeast and Mould Count, and Bacillus cereus Count were determined throughout storage of samples for 24 hours at ambient temperature (28º±2ºC) and 7 days at chilling temperature (4º±2ºC).
Results: Fresh ‘nasi lemak’ samples were subjected to preference test and it was found that up to 25% of substitution of coconut milk with soymilk, there was no significant difference (P>0.05) found with control sample. For shelf life studies, there were no significant differences (P>0.05) found for Aerobic Plate Count and Yeast and Mould count among samples stored at ambient temperature, except for B. cereus Count. However, significant differences (P<0.05) were found in all three counts: Aerobic Plate Count, Yeast and Mould count and B. cereus Count among samples stored at chilling temperature.
Conclusion: The sample with 75% coconut milk ratio with 25% soymilk is highly recommended to obtain good acceptance compared to control sample (100% coconut milk) with acceptable shelf life (21 hours) at ambient temperature and 6-days at chilling temperature.