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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Format: | Article |
Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-09-01
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Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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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). |
first_indexed | 2024-12-24T03:59:41Z |
format | Article |
id | doaj.art-0950d762fbd6472ebb8ddaacffda9765 |
institution | Directory Open Access Journal |
issn | 1582-540X |
language | English |
last_indexed | 2024-12-24T03:59:41Z |
publishDate | 2021-09-01 |
publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
record_format | Article |
series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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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