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    Institute of Technology of Cambodia

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    Heng soklay
    The document summarizes a study on developing gluten-free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Colocasia esculenta is a plant root rich in carbohydrates that is native to Southeast Asia and is naturally gluten-free. The objective was to identify the nutritional value of Colocasia esculenta flour and compare the quality of different gluten-free bread formulations made from the flour blended with various hydrocolloids and enzymes. Various analyses were conducted to evaluate the flour characteristics, quality of the breads, and in vitro digestion properties. The results showed differences in the moisture, weight loss, volume, and color of the breads based on the different formulations tested

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    Institute of Technology of Cambodia

    Uploaded by

    Heng soklay
    18 views21 pages
    The document summarizes a study on developing gluten-free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Colocasia esculenta is a plant root rich in carbohydrates that is native to Southeast Asia and is naturally gluten-free. The objective was to identify the nutritional value of Colocasia esculenta flour and compare the quality of different gluten-free bread formulations made from the flour blended with various hydrocolloids and enzymes. Various analyses were conducted to evaluate the flour characteristics, quality of the breads, and in vitro digestion properties. The results showed differences in the moisture, weight loss, volume, and color of the breads based on the different formulations tested

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    The document summarizes a study on developing gluten-free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Colocasia esculenta is a plant root rich in carbohydrates that is native to Southeast Asia and is naturally gluten-free. The objective was to identify the nutritional value of Colocasia esculenta flour and compare the quality of different gluten-free bread formulations made from the flour blended with various hydrocolloids and enzymes. Various analyses were conducted to evaluate the flour characteristics, quality of the breads, and in vitro digestion properties. The results showed differences in the moisture, weight loss, volume, and color of the breads based on the different formulations tested

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    Download as pptx, pdf, or txt
    18 views21 pages

    Institute of Technology of Cambodia

    Uploaded by

    Heng soklay
    The document summarizes a study on developing gluten-free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Colocasia esculenta is a plant root rich in carbohydrates that is native to Southeast Asia and is naturally gluten-free. The objective was to identify the nutritional value of Colocasia esculenta flour and compare the quality of different gluten-free bread formulations made from the flour blended with various hydrocolloids and enzymes. Various analyses were conducted to evaluate the flour characteristics, quality of the breads, and in vitro digestion properties. The results showed differences in the moisture, weight loss, volume, and color of the breads based on the different formulations tested

    Copyright:

    © All Rights Reserved
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    of 21

    Institute of Technology of Cambodia

    Faculty of Chemical and Food Engineering

    Development of gluten free breads from Colocasia esculenta


    flour blended with hydrocolloids and enzymes
    Lecturer : MOM Vattana
    Group: I4-A1
    Ms. BORITH Sievmorkyen Ms. HENG Soklay
    Ms. CHHAY Phalla Mr. KEO Songlay
    Mr. CHHOUN Theara Mr. KHUN Lavil
    Ms. DARA Dalis

    Academic Year: 2019-2020


    Content

    I INTRODUCTION

    II OBJECTIVE

    III METHODOLOGY

    IV RESULT and DISCUSSION

    V CONCLUSION
    Introduction

    Colocasia esculefrom is Taro which is a


    plant root where origin South-east Asia
    which rich in Carbohydrates source and
    contain gluten free (GF).

    Gluten is protein which is not good


    to people who is celiac disease

    1
    Objective

     Identify nutritional value of


    Colocasia esculenta flour

     Comparation the quality of different


    formulation of Colocasia esculenta
    bread making .

    2
    Material and Method Gluten free bread recipes

    Ingredients (g) F1 F2 F3 F4 F5 F6 F7 F8

    Flour 100 100 100 100 100 100 100 80


    Water 227 227 227 227 227 227 227 227
    Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5
    Compressed yeast 3 3 3 3 3 3 3 3
    Sugar 2 2 2 2 2 2 2 2
    Oil 2 2 2 2 2 2 2 2
    HPCM 2 0.29
    Xanthan gum 0.21
    Guar gum 0.50
    Gluzyme Mono 0.01
    Izyme BA 0.1
    Alcalase 1.5MG 0.01
    Potato starch 20
    3
    Materials and Method

    FLOUR CHARACTERISTICS:
    FLOUR CHARACTERISTICS: STANDARD
    STANDARD
    METHOD(AACC,1999,AOAC,1990)
    METHOD(AACC,1999,AOAC,1990)

    Moisture: Oven
    Moisture: Oven drying
    drying (AACCI
    (AACCI method
    method 44-15.02)
    44-15.02) Oven drying Muffle
    Total nitrogen
    Total nitrogen content:
    content: Kjeldahl
    Kjeldahl ,AACCI
    ,AACCI method
    method
    44-12.01
    44-12.01
    Fat content:
    Fat content: Soxhlet
    Soxhlet (AACCMethod
    (AACCMethod 30-25.01)
    30-25.01)

    Ash content:
    Ash content: Muffle
    Muffle (AACC
    (AACC method
    method 08-01.01)
    08-01.01)

    Crude fiber:
    Crude fiber: AOAC
    AOAC method
    method 973.18
    973.18 Kjelflex k- Soxtherm
    360 analyzer
    Water binding
    Water binding capacity:
    capacity: Cornejo
    Cornejo and
    and rosell(2015)
    rosell(2015)

    Fibertherm FT12 4
    Materials and Method
    Quality assessment of GF breads Hardness (g)
    Cohesiveness

    Bread moisture content: AACC (1999) Chewiness (g)


    Texture Parameter
    Resilience
    Springiness

    Specific volume: Rapeseed


    displacement method Crumb color

    Bread volume: Ratio between the


    volume of bread and its weight

    Minolta colorimeter
    Weight loss during baking: Weighing
    the pan before and after baking Texture Analyzer TA-XT2i 5
    Materials and Method
    In vitro digestion
    Digestible of GF
    bread

      Equation Kinetic: C = C)

    Starch:RSD,SDS,RS Glucose (mg) × 0.9

    Hydrolysis index ( HI ): Calculate as the


    ratio area under hydrolysis curve ( 0-
    180 min )

    Glucose
    Expected glycemic index ( eGI ): 8.198+
    0.862HI

    glucose oxidase–peroxidase (GOPOD) kit 6


    Result and Discussion

    NUTRITIONAL VALUE OF COLOCASIA ESCULENTS


    80 75.44
    CORMELS FLOUR
    70

    60

    50
    Percentages %

    40

    30

    20

    8.28
    10 5.04 6.33
    4.38
    0.53
    0
    Carb Protein Ash Fat Crude fiber Moisture

    Parameters

    7
    Result and Discussion
    62 Moisture of Bread Weigh loss of bread
    18
    60.96 16.3
    61
    60.23 16 15.49 14.93
    60 59.69 13.98
    59.3 13.8 13.89
    14 13.07
    58.8 12.78
    Moisture value (g/100g)

    59 58.74

    12
    58 57.63

    Percentages %
    10
    57

    56 55.56 8

    55 6

    54 4

    53
    2
    52
    F1 F2 F3 F4 F5 F6 F7 F8 0
    F1 F2 F3 F4 F5 F6 F7 F8
    formulation
    formulation

    8
    Result and Discussion
    70
    Color of Bread L* a* b*

    12 Specific volume of Bread


    60
    57.01 57.48 56.87 57.21 57.41
    2.71 56.09 55.02 53.9
    10
    50
    Specific volume (ml/g)

    8
    40
    1.74 1.7
    1.63 1.67 1.65

    Color
    6
    30
    1.2 23.97
    1.11 22.29
    21.04 21.75 20.7 20.74
    20.34
    4 20 18.43

    2 10 6.88 7.09
    5.18 6.13 5.85 5.92 5.63 4.63

    0 0
    F1 F2 F3 F4 F5 F6 F7 F1 F2 F3 F4 F5 F6 F7 F8

    Formulation Formulation

    9
    Result and Discussion

    Hardness of Bread Cohesiveness of Bread

    400 0.6
    361
    350 330 0.5
    316 323
    0.5
    300
    263 0.38
    0.4 0.37
    250 233 0.34 0.35
    0.33 0.33
    Hardness (g)

    Cohesiveness
    209 0.31
    191
    200 0.3

    150
    0.2
    100
    0.1
    50

    0 0
    F1 F2 F3 F4 F5 F6 F7 F8 F1 F2 F3 F4 F5 F6 F7 F8

    Formulation Formulation

    10
    Result and Discussion

    Chewiness of Bread

    80

    69
    70 65

    60
    54
    50
    50 45
    Chewiness (g)

    39
    40

    30 27
    24

    20

    10

    0
    F1 F2 F3 F4 F5 F6 F7 F8

    11
    Formulation
    Result and Discussion
    Springiness of Bread
    0.8
    Resilience of Bread
    0.7
    0.7
    0.16
    0.14
    0.14 0.6
    0.13 0.55
    0.12 0.48
    0.5 0.47 0.47
    0.1 0.1 0.1 0.44 0.43
    0.1 0.42

    Springiness
    0.1
    0.09
    0.4
    Resilience

    0.08

    0.3
    0.06

    0.04 0.2

    0.02
    0.1
    0
    F1 F2 F3 F5 F6 F7 F8 0
    F1 F2 F3 F4 F5 F6 F7 F8
    Type of bread Formulation
    Type of bread Formulation

    12
    Result and Discussion
    Digestibility of starch (%)

    14

    Digestibility of GF breads RDS SDS RS


    12.36
    12

    10

    8 7.31 7.29
    7.22 7.29
    7.01 7.17 7.2
    6.89
    6.73 6.49
    6.03 6.23 6.05
    5.95 5.8 5.86
    6 5.63
    5.32 5.25 5.15
    4.98
    4.38
    3.81
    4

    0
    F1 F2 F3 F4 F5 F6 F7 F8

    Type of bread formulation

    13
    Result and Discussion
    Kinetic Constant Maximum Hydrolysis

    H y d r o ly s is
    K in etic Con stan t

    0.06

    M a x im u m
    0.05
    0.05 18 16.66 16.24
    15.82 16.1
    16
    0.04 13.87
    13.32 13.56
    14
    12.25
    0.03 0.02 0.02 12

    0.02 0.02 10
    0.02 0.02
    0.01 0.01 8
    0.01 6
    4
    0
    F1 F2 F3 F4 F5 F6 F7 F8 2
    0
    Type of formulated bread F1 F2 F3 F4 F5 F6 F7 F8

    Type of formulated bread

    14
    Result and Discussion
    A r e a u n d e r H y d r o ly s is c u r v e

     ACU  HI

    30 28.55

    3000 25
    2576
    20.89 21.02 21.49
    2500 19.01 18.21
    20 17.35 17.29
    1885 1897 1939
    2000
    1715 1643

    HI (%)
    1565 1560 15
    1500

    10
    1000

    5
    500

    0 0
    F1 F2 F3 F4 F5 F6 F7 F8 F1 F2 F3 F4 F5 F6 F7 F8

    Type of bread formulation


    Type of bread formulation

    15
    Result and Discussion
     eGI

    eGI
    35

    30
    %eGIe

    25

    20

    15

    10

    0
    F1 F2 F3 F4 F5 F6 F7 F8

    16
    Type of bread formulation
    Result and Discussion
    In vitro and expected glycemic index of GF breads

    17
    Conclusion

     Nutritionals Value

     Volume

     Technological quality

    Light bread crumb structure

    18
    Thank you for
    attention!
    21

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