Sains Malaysiana 53(2)(2024): 321-333

http://doi.org/10.17576/jsm-2024-5302-07

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

(Pengaplikasian Hidrokoloid dan Kesannya terhadap Ciri Fizikokimia Roti Tanpa Gluten daripada Jagung dan Tepung Beras)

HENY HERAWATI¹,*, FETRIYUNA FETRIYUNA², ICEU AGUSTINISARI¹, INDAH KURNIASARI¹, NOVITRI HASTUTI³, FITRIA RIANY ERIS⁴, FERI KUSNANDAR⁵ & MUCHAMAD BACHTIAR⁶

¹Research Center for Agroindustry, National Research and Innovation Agency

Jl. Raya Jakarta-Bogor KM 46, Cibinong-West Java, Indonesia

²Padjajaran University, Department of Food Technology, Faculty of Agro-Industrial Technology, Jln. Raya Bandung-Sumedang Km. 21 Jatinangor 45363, Indonesia

³Research Center for Biomass and Bioproducts, KST Soekarno Jalan Raya Jakarta Bogor KM 46, Cibinong, Bogor, West Java, 16911, Indonesia

⁴Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Indonesia

⁵Faculty of Agricultural Technology, IPB University, Darmaga Campus, Bogor-West Java, Indonesia

⁶Scholl of Business, IPB University, SB IPB Building, Jl. Raya Padjajaran, Bogor, West Java, Indonesia

Received: 8 September 2023/Accepted: 30 January 2024

Abstract

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.

Keywords: Bread; corn; gluten-free; hydrocolloid; rice; technology

Abstrak

Beras dan tepung jagung boleh digunakan untuk roti bebas gluten menggunakan beberapa hidrokoloid makanan untuk meningkatkan sifat fizikokimia lebih dekat dengan produk gandum. Penyelidikan ini bertujuan untuk melihat kesan pelbagai jenis dan kepekatan hidrokoloid makanan terhadap ciri fizikokimia roti bebas gluten yang diperbuat daripada beras dan tepung jagung. Penyelidikan ini menggunakan reka bentuk rawak sepenuhnya dengan dua replikasi dan analisis menggunakan perisian SPSS 24. Penyelidikan ini memerhatikan penggunaan hidrokoloid kepada perumusan roti bebas gluten. Peningkatan optimum dalam kepekatan hidrokoloid ditentukan sebagai 1 g untuk kedua-dua CMC (Karboksimetil Selulosa) dan karagenan dalam kedua-dua jagung dan tepung beras. Penambahan tertinggi 1 g CMC dalam roti bebas gluten yang diperbuat daripada tepung jagung, menghasilkan isi padu tertentu 3.422 cm³/g. Roti jagung bebas gluten terbaik selepas pengeringan mengandungi komposisi 5.73% kandungan lembapan, 1.89% kandungan abu, 17.34% kandungan lemak, 9.37% kandungan protein, 65.67% kandungan karbohidrat dan tenaga 456.22 Kcal.

Kata kunci: Bebas gluten; beras; hidrokoloid; jagung; roti; teknologi

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*Corresponding author; email: heny005@brin.go.id