PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR

Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level...

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Main Authors: AZIZ CALISKAN, NORHIDAYAH ABDULLAH, NORIZA ISHAK, IMÈNE TATAR
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2021-09-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5310
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author AZIZ CALISKAN
NORHIDAYAH ABDULLAH
NORIZA ISHAK
IMÈNE TATAR
author_facet AZIZ CALISKAN
NORHIDAYAH ABDULLAH
NORIZA ISHAK
IMÈNE TATAR
author_sort AZIZ CALISKAN
collection DOAJ
description Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of dietary fiber consumption that is vital for intestinal health. Hence, this study was initiated to explore Left-Over Sapal (LOS) potential usage to produce a gluten-free alternative flour high in dietary fiber. Series of analyses were conducted on the LOS, encompassing physical analysis, peroxide value, and microbial analysis. All analyses were compared with the control sample (wheat flour). The results from physical analysis showcased 20 % better water activity as compared to the control sample. Milling yield value of 51.43 % and color analysis results of 65.94 ± 0.04 (L*), 9.67 ± 0.02 (a*), and 12.25 ± 0.01 (b*) were obtained. The peroxide values manifested were all below 18.9 meq·kg-1 during the ten weeks, satisfying the standard. The microbial analysis exhibited a total plate count of; 0-day (5.04 ± 0.02), week 2 (4.85 ± 0.06), week 4 (5.85 ± 0.04), week 6 (4.00 ± 0.05) and week 10 (3.62 ± 0.11) cfu·g-1. Finally, the yeast and mould results showcased during the ten weeks were coherent with the standard (≤ 5 cfu·g-1).
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spelling doaj.art-0950d762fbd6472ebb8ddaacffda97652022-12-21T17:16:21ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2021-09-01223289301PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOURAZIZ CALISKAN 0NORHIDAYAH ABDULLAH 1NORIZA ISHAK 2IMÈNE TATAR 3University Technology MARA (UiTM), Faculty of Hotel and Tourism Management, 40450, Shah Alam, MalaysiaUniversity Technology MARA (UiTM), Faculty of Hotel and Tourism Management, 40450, Shah Alam, MalaysiaUniversity Technology MARA (UiTM), Faculty of Hotel and Tourism Management, 40450, Shah Alam, MalaysiaUniversity Malaya (UM), Institute for Advanced Studies, 50603, Kuala Lumpur, MalaysiaGluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of dietary fiber consumption that is vital for intestinal health. Hence, this study was initiated to explore Left-Over Sapal (LOS) potential usage to produce a gluten-free alternative flour high in dietary fiber. Series of analyses were conducted on the LOS, encompassing physical analysis, peroxide value, and microbial analysis. All analyses were compared with the control sample (wheat flour). The results from physical analysis showcased 20 % better water activity as compared to the control sample. Milling yield value of 51.43 % and color analysis results of 65.94 ± 0.04 (L*), 9.67 ± 0.02 (a*), and 12.25 ± 0.01 (b*) were obtained. The peroxide values manifested were all below 18.9 meq·kg-1 during the ten weeks, satisfying the standard. The microbial analysis exhibited a total plate count of; 0-day (5.04 ± 0.02), week 2 (4.85 ± 0.06), week 4 (5.85 ± 0.04), week 6 (4.00 ± 0.05) and week 10 (3.62 ± 0.11) cfu·g-1. Finally, the yeast and mould results showcased during the ten weeks were coherent with the standard (≤ 5 cfu·g-1).https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5310coconutphysical analysisperoxide valuetotal plate countyeast & mould count
spellingShingle AZIZ CALISKAN
NORHIDAYAH ABDULLAH
NORIZA ISHAK
IMÈNE TATAR
PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
coconut
physical analysis
peroxide value
total plate count
yeast & mould count
title PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
title_full PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
title_fullStr PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
title_full_unstemmed PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
title_short PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
title_sort physicochemical and microbial properties of gluten free sapal flour
topic coconut
physical analysis
peroxide value
total plate count
yeast & mould count
url https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5310
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AT norhidayahabdullah physicochemicalandmicrobialpropertiesofglutenfreesapalflour
AT norizaishak physicochemicalandmicrobialpropertiesofglutenfreesapalflour
AT imenetatar physicochemicalandmicrobialpropertiesofglutenfreesapalflour