Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume...

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Main Authors: Azwin, Ahmad, Mimi Sakinah, A. M., S. Mohd, Ahmadi
Format: Conference or Workshop Item
Language:English
Published: Universiti Malaysia Pahang 2016
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/15787/
http://umpir.ump.edu.my/id/eprint/15787/
http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf
id ump-15787
recordtype eprints
spelling ump-157872018-01-17T04:15:51Z http://umpir.ump.edu.my/id/eprint/15787/ Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology Azwin, Ahmad Mimi Sakinah, A. M. S. Mohd, Ahmadi TP Chemical technology Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze the amount of xanthan gum, potato starch and sorbitol based on physical properties of GFB.A Box-Behnken design with three independent variables and three levels was used to develop models for the different responses.The optimal formulation was 1.5g/100g xanthan gum, 40g/100g potato starch and 4.1/100g sorbitol, in rice flour basis. Three of breads were baked at the same time at optimum condition to validate the model. The optimize bread was found to be the best ranking of overall acceptance based on hedonic scale compared to the control bread at significant level p≤ 0.05, according to sensory evaluation. The results are useful in understanding the limitations amount of xanthan gum, potato starch, and sorbitol in order to produce a better quality of GFB. Universiti Malaysia Pahang 2016 Conference or Workshop Item PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf Azwin, Ahmad and Mimi Sakinah, A. M. and S. Mohd, Ahmadi (2016) Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. In: Proceedings of The National Conference for Postgraduate Research (NCON-PGR 2016), 24-25 September 2016 , Universiti Malaysia Pahang (UMP), Pekan, Pahang. pp. 607-615.. http://ee.ump.edu.my/ncon/wp-content/uploads/2016/10/Proceeding-NCON-PGR-2016.zip
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Azwin, Ahmad
Mimi Sakinah, A. M.
S. Mohd, Ahmadi
Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
description Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze the amount of xanthan gum, potato starch and sorbitol based on physical properties of GFB.A Box-Behnken design with three independent variables and three levels was used to develop models for the different responses.The optimal formulation was 1.5g/100g xanthan gum, 40g/100g potato starch and 4.1/100g sorbitol, in rice flour basis. Three of breads were baked at the same time at optimum condition to validate the model. The optimize bread was found to be the best ranking of overall acceptance based on hedonic scale compared to the control bread at significant level p≤ 0.05, according to sensory evaluation. The results are useful in understanding the limitations amount of xanthan gum, potato starch, and sorbitol in order to produce a better quality of GFB.
format Conference or Workshop Item
author Azwin, Ahmad
Mimi Sakinah, A. M.
S. Mohd, Ahmadi
author_facet Azwin, Ahmad
Mimi Sakinah, A. M.
S. Mohd, Ahmadi
author_sort Azwin, Ahmad
title Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
title_short Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
title_full Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
title_fullStr Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
title_full_unstemmed Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
title_sort optimization of gluten free bread formulation by adding xanthan gum, potato starch and sorbitol using response surface methodology
publisher Universiti Malaysia Pahang
publishDate 2016
url http://umpir.ump.edu.my/id/eprint/15787/
http://umpir.ump.edu.my/id/eprint/15787/
http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf
first_indexed 2023-09-18T22:20:50Z
last_indexed 2023-09-18T22:20:50Z
_version_ 1777415645115187200

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