The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread

Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in ba...

Full description

Saved in:

Bibliographic Details
Main Author:	Azwin, Ahmad
Format:	Thesis
Language:	English
Published:	2019
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/31117/1/The%20roles%20of%20xanthan%20gum%2C%20potato%20starch%2C%20and%20sorbitol%20in%20the%20formulation%20of%20gluten.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-ump-ir.31117
record_format	uketd_dc
spelling	my-ump-ir.311172021-04-12T08:48:12Z The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread 2019-12 Azwin, Ahmad TP Chemical technology Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in bakery product. Cutting off the gluten will disrupt the technological structure of the dough. The effects of various experimental parameters in optimizing the bread formulation were studied using a Box-Behnken design methodology. A three level with three responses, which combined with response surface modelling, it was used to optimise the formulation. The results showed, 1.04g of xanthan gum, 40g potato starch and 5.15g sorbitol required for optimized formulation with rice and tapioca flour as a main ingredient. At this optimum condition, the firmness of bread crumb was reduced by 2.63N, but the weight and volume were maximized by 401.65g and 891.78cm3. Respondents give a score of 8.30 while the trained panel give a score of 8.44, representing the atribute of like very much in the optimum formulation. Nine trained panels give score of 7.78 for taste, 1.00 for crumb firmness and 8.44 for aroma. The colour of bread crust was L=70.35, a=5.80, and b=25.59, which has pale crust colour. The colour of bread crumb was L=80.51, a=-1.65 and b=10.84, show it has white crumb color approaching the color of white bread in the market. The nutritional contents showed the optimized bread have 81.14% carbohydrate, 8.85% crude protein, 7.86% crude fat, 0.69% of fibre and 2.15% of ash content. The shelf life of bread is 5 days, by observing moulds growth on the first day. The staling rate increased 5.6N and the moisture content decreased 1.2% after 72 hours of baking. Consequently, the staling rate can be slowed down by increasing the moisture content in the bread crumb. The microbial analysis in total plate count during 24 hours incubated is 1.5x101 then grown up to 5.3x104 after 72 hours. The moulds count during 24 hours was 1.3x101 and grown up to 6. 5x104 after 72 hours. As a conclusion, the response surface methodology had aided in optimizing a gluten free bread formulation. The addition of xanthan gum, potato starch and sorbitol with the exact amount has improved the quality of bread produced by reducing crumb firmness, increase volume expansion and weight of loaf. Furthermore, the bread has a good sensory acceptance’s, and sugar free without chemical additive or preservative. 2019-12 Thesis http://umpir.ump.edu.my/id/eprint/31117/ http://umpir.ump.edu.my/id/eprint/31117/1/The%20roles%20of%20xanthan%20gum%2C%20potato%20starch%2C%20and%20sorbitol%20in%20the%20formulation%20of%20gluten.pdf pdf en public masters Universiti Malaysia Pahang Faculty of Chemical and Process Engineering Technology
institution	Universiti Malaysia Pahang Al-Sultan Abdullah
collection	UMPSA Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Azwin, Ahmad The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
description	Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in bakery product. Cutting off the gluten will disrupt the technological structure of the dough. The effects of various experimental parameters in optimizing the bread formulation were studied using a Box-Behnken design methodology. A three level with three responses, which combined with response surface modelling, it was used to optimise the formulation. The results showed, 1.04g of xanthan gum, 40g potato starch and 5.15g sorbitol required for optimized formulation with rice and tapioca flour as a main ingredient. At this optimum condition, the firmness of bread crumb was reduced by 2.63N, but the weight and volume were maximized by 401.65g and 891.78cm3. Respondents give a score of 8.30 while the trained panel give a score of 8.44, representing the atribute of like very much in the optimum formulation. Nine trained panels give score of 7.78 for taste, 1.00 for crumb firmness and 8.44 for aroma. The colour of bread crust was L=70.35, a=5.80, and b=25.59, which has pale crust colour. The colour of bread crumb was L=80.51, a=-1.65 and b=10.84, show it has white crumb color approaching the color of white bread in the market. The nutritional contents showed the optimized bread have 81.14% carbohydrate, 8.85% crude protein, 7.86% crude fat, 0.69% of fibre and 2.15% of ash content. The shelf life of bread is 5 days, by observing moulds growth on the first day. The staling rate increased 5.6N and the moisture content decreased 1.2% after 72 hours of baking. Consequently, the staling rate can be slowed down by increasing the moisture content in the bread crumb. The microbial analysis in total plate count during 24 hours incubated is 1.5x101 then grown up to 5.3x104 after 72 hours. The moulds count during 24 hours was 1.3x101 and grown up to 6. 5x104 after 72 hours. As a conclusion, the response surface methodology had aided in optimizing a gluten free bread formulation. The addition of xanthan gum, potato starch and sorbitol with the exact amount has improved the quality of bread produced by reducing crumb firmness, increase volume expansion and weight of loaf. Furthermore, the bread has a good sensory acceptance’s, and sugar free without chemical additive or preservative.
format	Thesis
qualification_level	Master's degree
author	Azwin, Ahmad
author_facet	Azwin, Ahmad
author_sort	Azwin, Ahmad
title	The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
title_short	The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
title_full	The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
title_fullStr	The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
title_full_unstemmed	The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
title_sort	roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
granting_institution	Universiti Malaysia Pahang
granting_department	Faculty of Chemical and Process Engineering Technology
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/31117/1/The%20roles%20of%20xanthan%20gum%2C%20potato%20starch%2C%20and%20sorbitol%20in%20the%20formulation%20of%20gluten.pdf
_version_	1783732156187541504

The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread

Similar Items