SUBSTITUTION OF COCONUT MILK WITH PLANT-BASED MILK IN PANANG CURRY
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Abstract
This study evaluated plant-based milks as coconut milk substitutes in Panang curry, focusing on extraction ratio, sensory acceptance, and proximate composition, to provide alternative products for health-conscious consumers. Plant-based milks from corn, soybean, and peanuts were extracted at ratios of 1:2, 1:3, 1:4, and 1:5 (plant material to water). Soybean milk at 1:4 showed the closest viscosity to coconut milk, while corn milk (1:2) and peanut milk (1:4), although statistically different, represented the most comparable viscosities within their respective sources. When used as coconut milk substitutes in Panang curry, corn milk achieved the highest overall acceptance, with 75% substitution being the maximum level that remained not significantly different from 100% coconut milk. In contrast, substitution with soybean or peanut milk significantly reduced overall acceptance. Proximate analysis of Panang curry prepared with 75% corn milk showed a reduction of more than 70% in fat content compared with the 100% coconut milk control, demonstrating its potential as a healthier alternative for consumers seeking lower-fat diets.
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