Using of soybean powder to substitute coconut milk in coconut milk curry powder

Abstract

Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours, humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance, texture, color, smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance, texture, color, smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period, quality assessments are done every 2 weeks. By measuring moisture, color, Aw and general microbes and mold yeast. Found that longer duration, increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram, which does not exceed the standard of the community product standards.