Monday, June 13, 2011

NEW PRODUK !!!!




Features of KHALIS Santan Sawit;
  • Very low fats and cholesterol free
  • Taste good; almost similar to coconut milk
  • Rich in nutritive value;enriched with natural Vitamin A & E
  • Cost saving; only 50% of normal usage
  • More resistant to deterioration
  • Easy to store and very stable (just keep refrigerated, NO NEED TO KEEP IT FROZEN)
  • 3 month shelf life; storage below 5⁰C

Nutritional Information
Amount Per Serving (100%)
  • Energy = 286 kcal (1197 kJ)
  • Protein = 1.3 g
  • Total Fat = 28.0 g
  • Carbohydrate = 7.2 g
  • Moisture = 63.2 g
  • Cholesterol = 0g
  • Ash = 0.3 g
  • Vitamin A = < 100 µg
  • Vitamin C = < 2 mg
  • Vitamin E = 3.1 mg

Santan(coconut milk) is rich in fat and its consumption has been associated with increased plasma low-density lipoprotein cholesterol levels (LDL) and greater risk of arterial thrombosis due to its high contents of short chain saturated fatty acids such as lauric (C12:0) and myristic (C14:0). Therefore, the consumption of santan is discouraged. Palm-based santan has therefore been formulated to obviate the health risk.


It has considerably lower C12-C16

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saturated fatty acids, and its consumption, instead of normal santan, has been found to lower serum total cholesterol and cardiovascular risk (Ng and Tee, 1998). The additional benefits are that it is more resistant to deterioration (e.g.from oxygen, light moisture), has better flavour and nutritive value, and is more stable to handling during storage and transport (Zaida et al, 1997).

The product is also trans -free. Coconut santan cannot keep more than 5 hr at room temperature (28°C-33°C) without noticeable deterioration – becoming rancid,discoloured and suffering phase separation.

PRODUCT CHARACTERISTICS
Proximate analyses of the palm-based and coconut santans were done using standard analyses Table1). Coconut santan has higher fat and protein than the palm-based santan. Nevertheless, the palm santan is rich as a source of energy as coconut santan, equally able to supply the bodily energy requirements. The physicochemical properties of the two santans are shown in Table 2. Table 3 shows that coconut santan has higher lauric (C12:0) and myristic (C14:0) acids.

STORAGE STABILITY

Both santans were investigated for their stability during storage at different temperatures. At 5oC and 28oC, the palm santan was stable for 28 days without preservative. Coconut santan, on the other hand, turned rancid and deteriorated, being more susceptible to oxidation, and enzymatic and microbial attacks due to its preponderance of short chain fatty acids. It could not be kept for more than 5hr without spoilage even in a refrigerator at 2°C-5°C.

MICROSCOPY

The particle size of the palm santan after storage for 24 hr at different temperatures was observedunder light microscopy (Figure 2). There were noticeable effects of the different storage temperatures on the particle size distribution.

SENSORY EVALUATION

Various traditional Malaysian foods like nasi lemak ,bubur pulut hitam, curry and sago were prepared using both the palm and coconut santans, and evaluated by a sensory panel for appearance, aroma/odour, taste and overall quality on a ninepoint scale (Figure 3). The palm santan(with and

TABLE 1. PROXIMATE COMPOSITIONS (%) OF PALM-BASED AND COCONUT SANTANS

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Note: Values are the means ± standard deviation from triplicate determinations.

TABLE 2. PHYSICO-CHEMICAL CHARACTERISTICS OF PALM AND COCONUT SANTANS

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Note: Values are the means ± standard deviation from triplicate determinations.

TABLE 3. FATTY ACID CONTENTS OF PALM AND COCONUT SANTANS

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without flavour) scored better for appearance, but there was no significant difference in aroma except for bubur pulut hitam and nasi lemak (P < 0.05). The aroma of coconut santan was better in these two food products. There was a significant difference in taste for meat curry, sago and nasi lemak with palm-based santan being better. The overall quality showed that nasi lemak made from coconut santan was preferred. However, there was no significant difference in the other foods tested.

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Figure 2. Micrographs of palm santan (without flavour) after storage for 24 hr at 5°C, 10°C, 15°C,
20°C and 25°C. Magnification, 400X.

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Figure 3. Mean scrores from evaluation of food products made from palm-based trans-free liquid santan (with and without flavour) and coconut santan. The means ± S.D. (n=10) are shown. Significant difference was taken at p<0.05 using the t-test. *Significant different from the control at (p<0.05).

TABLE 4. STORAGE STABILITY OF PALM SANTAN (with and without flavour) AND COCONUT SANTAN AT 5°C AND 25°C.

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