Coconut milk (santan) is a commonly used ingredient in the separation of food, both at home and industrially in Malaysia. A large proportion of the population still use ‘santan’ extracted from freshly grated cocnut for their cooking requirements. However, the trend now is towards a more convinient form for obtaining the product. Currently self-stable forms of santan are readily available locally in various forms. One of them is a powdered ‘santan powder’ which is easy to handle during storage and transportation. ‘Santan’ from palm oil in powder form has been produced as a substitute for coconut santan powder using spray drying technique. Its nutrient composition is similar to that of commercial santan in terms of fat (60.5%), protein (7.35%), moisture (1.82%), ash (0.65%) and carbohydrate (29.7%) respectively.

Main Researcher: Zaida Zainal