SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR

Yıl 2020, Cilt: 3 Sayı: 1, 87 - 100, 30.06.2020

Aziz Çalışkan Norhidayah Abdullah Noriza Ishak

Öz

Gluten is a protein found in cereals, giving foods a pleasant elasticity and body structure. Cereal products, containing gluten are rich in dietary fibre. Although gluten plays a vital role in food production, it is harmful to gluten intolerant people (GIP). Hence, GIP is forced to follow a lifelong gluten-free diet, affecting their dietary fibre intake, essential against diarrhoea, constipation and colon cancer. Coconut (Cocos Nucifera) is the largest local commodity after rice in Malaysia. Coconut meat is usually processed for coconut water, coconut milk and coconut oil, while the leftover coconut pulp (LOCP) is disposed or used for livestock feeding. However, this LOCP is rich in dietary fibre and gluten-free, making it the best alternative for making gluten-free Malaysian Traditional Kuih (MTK), suitable for GIP. Apam Balik Kuih (ABK) is a highly popular MTK. Therefore, this study focused on providing gluten-free MTK from leftover coconut pulp flour (LOCPF), high in dietary fibre and consisting of three formulations; 60% LOCPF and 40% rice flour (F2), 100% LOCPF (F3) and a control sample from 100% wheat flour (F1). Two sensorial evaluations were conducted (semi-trained panel and consumer acceptability). The semi-trained panel showed similar results for appearance, texture, and mouthfeel for all variants of all, F3 was rated as unpleasant tasting. F1 was graded medium brown, while F2 and F3 were graded brown in colour. F2 was rated as the best for overall acceptability. For consumer acceptability, F1 rated “slightly like” in all criteria. F2 rated “neutral” for colour, texture, mouthfeel and “slightly like” for appearance, taste and overall acceptability. F3 rated “neutral” in all criteria. Among all, F2 showcased the best formulation as depicted by higher mean score rated. Based on these results, LOCPF proved a good gluten-free alternative flour with high fibre content, beneficial for pharmaceutical and food industry application.

Anahtar Kelimeler

Gluten-Free, Semi-Trained Panel, Consumer Acceptability, Leftover Coconut Pulp Flour, Malaysian Traditional Kuih

Kaynakça

• Adkins, S., Foale, M., & Harries, H. (2010). Growth and production of coconut Perspectives in Coconut Production Glossary Bibliography Biographical Sketches. Encyclopedia of Life Support Systems.
• Ahmad, S., John, S., Bosco, D., & Ahmad, M. (2017). Journal of the Saudi Society of Agricultural Sciences Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour. Journal of the Saudi Society of Agricultural Sciences, 0–5. https://doi.org/10.1016/j.jssas.2017.02.002
• Akonor, P. T., Dziedzoave, N. T., Buckman, E. S., Mireku Essel, E., Lavoe, F., & Tomlins, K. I. (2017). Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5(3), 564–569. https://doi.org/10.1002/fsn3.431
• Alfaro, D. (2019). What Is Gluten?, Learn More About It and Its Role in Baking. Retrieved from https://www.thespruceeats.com/what-is-gluten-995123
• Anupama, S. M., Khan, H., & Radha, K. (2018). Development of panel by selecting semi-trained participants for sensory evaluation. International Journal of Advance Research, Ideas and Innovations in Technology, 4(3), 827–830. Retrieved from www.ijariit.com
• Barge, K. R., & Divekar, S. P. (2018). Development of coconut milk residue and jackfruit seed enriched biscuit. International Journal of Agricultural Engineering, 11(2), 373–378. https://doi.org/10.15740/has/ijae/11.2/373-378
• Biesiekierski, J. R. (2017). What is gluten? Journal of Gastroenterology and Hepatology (Australia), 32, 78–81. https://doi.org/10.1111/jgh.13703
• Bornare, & Khan Safiya Ajaz Khan. (2015). Physical and Sensory Evaluation of Cookies Incorporated with Oats and Honey. International Journal of Engineering Research And, V4(08), 407–411. https://doi.org/10.17577/ijertv4is080395
• Bozdogan, N., Kumcuoglu, S., & Tavman, S. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of Food Science and Technology, 56(2), 683–694. https://doi.org/10.1007/s13197-018-3523-1
• California, F., Pseudomonas, E. F., Lipases, B., High, U., & Psychrotrophic, F. (1997). Dietary fibres: Nutritional, (1978), 41–48.
• Caliskan, A., Abdullah, N., & Ishak, N. (2020). Chemical Properties of Left Over Coconut Pulp Gluten Free Flour. In Kuala Lumpur International Conference on Business, Education, Social Sciences and Technology (pp. 1–11). Kuala Lumpur: Asian Scholars Network.
• Carson, L. (2019). Make Baking Easier with Pre-gelatinized Rice Flour. Retrieved from https://bakerpedia.com/make-baking-easier-with-pre-gelatinized-rice-flour/
• Dhankhar, P., & Tech, M. (2013). A Study on Development of Coconut Based Gluten Free Cookies, 2(12), 10–19.
• Gavin, J. (2019). What is Gluten? and Why it’s so Important. Retrieved from https://www.jessicagavin.com/what-is-gluten-and-why-its-important/
• Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679–687. https://doi.org/10.1016/j.foodchem.2017.07.004
• Hager, A. S., Axel, C., & Arendt, E. K. (2011). Status of carbohydrates and dietary fiber in gluten-free diets. Cereal Foods World, 56(3), 109–114. https://doi.org/10.1094/CFW-56-3-0109
• Hamzah, H., Karim, M. S. A., Othman, M., Hamzah, A., & Muhammad, N. H. (2014). Challenges in Sustaining the Malay Traditional Kuih among Youth. International Journal of Social Science and Humanity, 5(5), 472–478. https://doi.org/10.7763/ijssh.2015.v5.502
• Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854–860.
• Hoyt, A. (2017). The Chemistry of Cake Ingredients. Retrieved from https://recipes.howstuffworks.com/cakes1.htm
• Jeong, D., & Chung, H. J. (2019). Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour. Food Science and Biotechnology, 28(1), 87–97. https://doi.org/10.1007/s10068-018-0444-8
• Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169–176. https://doi.org/10.1016/j.fshw.2016.09.003
• Julianti, E., Rusmarilin, H., & Yusraini, E. (2015). Functional and rheological properties of composite flour from sweet potato , maize , soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences. https://doi.org/10.1016/j.jssas.2015.05.005
• JWN. (2019). Dish Menu List/Jabatan Warisan Negara. Retrieved May 23, 2019, from http://heritage.gov.my/index.php/en/
• Kaur, H. (2019). Development and sensory evaluation of value added bakery products developed from germinated soybean ( Glycine max ) varieties, 11(1), 211–216. https://doi.org/10.31018/jans.v11i1.2019 Kaur, S., & Kaur, N. (2017). Development and sensory evaluation of gluten free bakery products using quinoa ( Chenopodium Quinoa ) flour, 9411.
• Lee, A. R., Ng, D. L., Dave, E., Ciaccio, E. J., & Green, P. H. R. (2009). The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22(4), 359–363. https://doi.org/10.1111/j.1365-277X.2009.00970.x
• Madhu. (2018). Difference Between Maillard Reaction and Caramelization. Retrieved from https://www.differencebetween.com/difference-between-maillard-reaction-and-caramelization/
• Moroni, A. V, Dal, F., & Arendt, E. K. (2009). Sourdough in gluten-free bread-making : An ancient technology to solve a novel issue ? Food Microbiology, 26(7), 676–684. https://doi.org/10.1016/j.fm.2009.07.001
• Nazri, M., Raji, A., Ab, S., Adibah, F., & Ishak, C. (2017). Past and present practices of the Malay food heritage and culture in Malaysia. Journal of Ethnic Foods, 4(4), 221–231. https://doi.org/10.1016/j.jef.2017.11.001
• Norhidayah, M., Noorlaila, A., & Nur Fatin Izzati, A. (2014). Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour. International Food Research Journal, 21(6), 2133–2139.
• Öhlund, K., Olsson, C., Hernell, O., & Öhlund, I. (2010). Dietary shortcomings in children on a gluten-free diet. Journal of Human Nutrition and Dietetics, 23(3), 294–300. https://doi.org/10.1111/j.1365-277X.2010.01060.x
• Opalyn Mok. (2016). Malaysian kuih: A marriage of flavours and cultures | Eat/Drink | Malay Mail. Retrieved July 21, 2019, from https://www.malaymail.com/news/eat-drink/2016/03/27/malaysian-kuih-a-marriage-of-flavours-and-cultures/1087719
• Pal, V., Jacob, T., Kumar, V., Bharti, B. K., & Pandey, N. (2018). Development and quality evaluation of multigrain cookies, 7(7), 1002–1007.
• Qureshi, A., Ainee, A., Nadeem, M., Munir, M., Qureshi, T. M., & Jabbar, S. (2017). Research Article Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake, (2008).
• Rothschild, J., Rosentrater, K. A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., & Omary, M. B. (2015). Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science and Technology, 50(8), 1873–1881. https://doi.org/10.1111/ijfs.12837
• Seow, C. C., & Gwee, C. N. (1997). Coconut milk: Chemistry and technology. International Journal of Food Science and Technology, 32(3), 189–201. https://doi.org/10.1046/j.1365-2621.1997.00400.x
• Shao, C. W., Yung, S. S., Yi, W. T., & Wen, C. S. (2020). processes The E ff ect of Tamarind Seed Gum on the Qualities of.
• Shepherd, S. J., & Gibson, P. R. (2013). Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. Journal of Human Nutrition and Dietetics, 26(4), 349–358. https://doi.org/10.1111/jhn.12018
• Stoin, D. (2016). Researches regarding the influence of coconut flour addition on the nutritional value of gluten – free cookies, 1.
• Tenborg, I. M. (1950). April 18, 1950 I. M. TENBORG, 1949–1951.
• Thiranusornkij, L., Thamnarathip, P., Chandrachai, A., & Kuakpetoon, D. (2018). Physicochemical Properties of Hom Nil ( Oryza sativa ) Rice Flour as Gluten Free Ingredient in Bread, 1–13. https://doi.org/10.3390/foods7100159
• Tiefenbacher, K. (2019). Glossary of Terms in Wafers , Waffles and Adjuncts. Elsevier Inc. https://doi.org/10.1016/B978-0-12-809437-2.00010-1
• Timothy G. Roufs, & Kathleen Smyth Roufs. (2014). Sweet Treats around the World An Encyclopedia of Food and Culture. ABC-CLIO.
• USDA. (2018). U.S. Department of Agriculture. Retrieved July 20, 2019, from https://www.usda.gov/
• Verma, V., & Malhotra, M. (2019). Importance of Shortening & Margarine In Baking. Retrieved from http://www.foodprocessingbazaar.com/articles/3818-importance-of-shortening-margarine-in-baking.html