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Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour
Herawati, Heny1, Fetriyuna, Fetriyuna2, Agustinisari, Iceu3, Kurniasari, Indah4, Hastuti, Novitri5, Eris, Fitria Riany6, Kusnandar, Feri7, Bachtiar, Muchamad8.
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.
Affiliation:
- National Research and Innovation Agency, Indonesia
- Padjadjaran University, Indonesia
- National Research and Innovation Agency, Indonesia
- National Research and Innovation Agency, Indonesia
- Research Center for Biomass and Bioproducts, Indonesia
- University of Sultan Ageng Tirtayasa, Indonesia
- IPB University, Indonesia
- IPB University, Indonesia
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Indexation |
Indexed by |
MyJurnal (2021) |
H-Index
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6 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Web of Science (SCIE - Science Citation Index Expanded) |
Impact Factor
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JCR (1.009) |
Rank |
Q4 (Multidisciplinary Sciences) |
Additional Information |
JCI (0.15) |
Indexed by |
Scopus 2020 |
Impact Factor
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CiteScore (1.4) |
Rank |
Q2 (Multidisciplinary) |
Additional Information |
SJR (0.251) |
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