Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids
This study aims to produce natural pigments for food prepared from dragon fruit skin by extraction and freeze-drying and to assess the effect of additional ethanol as extraction solvent on the process yield. During extraction stage, the effect of solvent (pure water and additional ethanol) on the yield of bioactive materials was assessed. Furthermore, during freeze-drying, the effect of maltodextrin addition as carrier agent on the quality of powder has also been evaluated. It has been found that the addition of ethanol as extraction co-solvent may give a positive effect on the yield of bioactive materials in the dragon fruit skin extracts, including the contents of anthocyanin, betacyanin, and total phenolic compounds. Regarding freeze drying, it was found that high recoveries of bioactive materials (84-92%) had been achieved, which indicates that freeze-drying may be suitable for drying such heat-sensitive materials. In addition, it was found that the addition of 10% maltodextrin as carrier agent may decrease the moisture content of the powder significantly, up to 8.162.12%, which is beneficial for its storage stability.Keywords: betacyanin; food additives; dragon fruit; extraction; anthocyanin.
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