PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
AZIZ CALISKAN 1, NORHIDAYAH ABDULLAH 1*, NORIZA ISHAK 1, IMÈNE TATAR 2 1. University Technology MARA (UiTM), Faculty of Hotel and Tourism Management, 40450, Shah Alam, Malaysia
2. University Malaya (UM), Institute for Advanced Studies, 50603, Kuala Lumpur, Malaysia
*Corresponding author: norhidayah79@gmail.com
Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of dietary fiber consumption that is vital for intestinal health. Hence, this study was initiated to explore Left-Over Sapal (LOS) potential usage to produce a gluten-free alternative flour high in dietary fiber. Series of analyses were conducted on the LOS, encompassing physical analysis, peroxide value, and microbial analysis. All analyses were compared with the control sample (wheat flour). The results from physical analysis showcased 20 % better water activity as compared to the control sample. Milling yield value of 51.43 % and color analysis results of 65.94 ± 0.04 (L*), 9.67 ± 0.02 (a*), and 12.25 ± 0.01 (b*) were obtained. The peroxide values manifested were all below 18.9 meq·kg-1 during the ten weeks, satisfying the standard. The microbial analysis exhibited a total plate count of; 0-day (5.04 ± 0.02), week 2 (4.85 ± 0.06), week 4 (5.85 ± 0.04), week 6 (4.00 ± 0.05) and week 10 (3.62 ± 0.11) cfu·g-1. Finally, the yeast and mould results showcased during the ten weeks were coherent with the standard (≤ 5 cfu·g-1).
