Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour
Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carb...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://journalarticle.ukm.my/23645/ http://journalarticle.ukm.my/23645/1/SDD%207.pdf |
| _version_ | 1848815900785901568 |
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| author | Fetriyuna, Fetriyuna Agustinisari, Iceu Kurniasari, Indah Hastuti, Novitri Eris, Fitria Riany Kusnandar, Feri Bachtiar, Muchamad Fetriyuna, Fetriyuna |
| author_facet | Fetriyuna, Fetriyuna Agustinisari, Iceu Kurniasari, Indah Hastuti, Novitri Eris, Fitria Riany Kusnandar, Feri Bachtiar, Muchamad Fetriyuna, Fetriyuna |
| author_sort | Fetriyuna, Fetriyuna |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3 /g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal. |
| first_indexed | 2025-11-15T00:57:20Z |
| format | Article |
| id | oai:generic.eprints.org:23645 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:57:20Z |
| publishDate | 2024 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:236452024-06-10T08:39:38Z http://journalarticle.ukm.my/23645/ Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour Fetriyuna, Fetriyuna Agustinisari, Iceu Kurniasari, Indah Hastuti, Novitri Eris, Fitria Riany Kusnandar, Feri Bachtiar, Muchamad Fetriyuna, Fetriyuna Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3 /g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal. Penerbit Universiti Kebangsaan Malaysia 2024 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/23645/1/SDD%207.pdf Fetriyuna, Fetriyuna and Agustinisari, Iceu and Kurniasari, Indah and Hastuti, Novitri and Eris, Fitria Riany and Kusnandar, Feri and Bachtiar, Muchamad and Fetriyuna, Fetriyuna (2024) Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour. Sains Malaysiana, 53 (2). pp. 321-333. ISSN 0126-6039 https://www.ukm.my/jsm/english_journals/vol53num2_2024/contentsVol53num2_2024.html |
| spellingShingle | Fetriyuna, Fetriyuna Agustinisari, Iceu Kurniasari, Indah Hastuti, Novitri Eris, Fitria Riany Kusnandar, Feri Bachtiar, Muchamad Fetriyuna, Fetriyuna Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title | Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title_full | Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title_fullStr | Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title_full_unstemmed | Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title_short | Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| title_sort | applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour |
| url | http://journalarticle.ukm.my/23645/ http://journalarticle.ukm.my/23645/ http://journalarticle.ukm.my/23645/1/SDD%207.pdf |