E-POSTER BIOCHEMISTRY

PREPARED BY : SITI NURATIKAH BINTI ZAINOL , THARCHANA A/P SATHESKUMAR , NUR AINNA ATHIRAH BINTI JAMALIL ARIS , NUR SAIDAH BINTI CHE SUHAIMI

RESULT

CONCLUSION

DISCUSSION

METHOD

PROBLEM STATEMENT

INTRODUCTION

Inulin enrichment are recommended for improving the healthiness of GF breads. Present results indicate that ITFs might be dramatically affected during the breadmaking process, depending DP, because low DP inulins are partially degraded during the process, which affects both the final fructan content in bread and the potential structuring ability along breadmaking. the use of yeast with low invertase activity is advisable to effectively enrich in inulin gluten free breads, the selection of inulin type owing its influence on the bread

Previous research has found inconsistencies between the amount of inulin initially added to the bread formulation and the quantity of inulin in the finished product. When GF doughs were leavened with Y1, inulin loss for LP from the manufacturer I1 was minor, although it was 8%, 13%, 23%, and 11% respectively. After baking, the fructan content of GF bread having the Y2 remained greater than that of GF bread having the Y1. With the exception of inulin, which has a greater DP, the sugar level in bread followed the opposite trend. There was no discernible difference between the two varieties of bread after baking.

Lastly, left the bread to cooling down at room temperature until reaching 25 °C in the center of the loaf.

A pastry bag was used to fill the metallic pans with 50 g of dough and baked in an electric oven at 185 °C, 80% of humidity for 20 min.

Add 1 kg of dough and adding part of the total water at 20 °C with compressed yeast. The mixture was kneaded for 8 min in a mixer

Replacing 10% of rice flour with the selected inulin

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Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity However, breadmaking might frustrate the enrichments efforts due to inulin loss. This study are to identify inulin that affected during breadmaking and to find the Low invertase yeasts for making inulin enriched gluten free breads.

Multiple fructose units coupled by fructosyl-fructose connections generate inulin-type fructans (ITFs), which are plant-derived storage polysaccharides. They're resistant to the hydrolytic action of human upper digestive system enzymes. Beneficial bacteria in the large intestine may selectively ferment them. It has been claimed that by enhancing GF bread with 6% ITFs, prebiotic action in the human large intestine can be facilitated (Capriles and Arêas, 2013, Coussement, 1999). This is the first of a two-part series on the function of inulin in celiac disease therapy. Furthermore, because of their hydrocolloid characteristics, dietary fibres like the ITFs may provide certain technological advantages in GF breadmaking. However, the nutritional enrichment of GF dough with dietary fibre may cause certain technical challenges. For example, a high concentration of ITFs (9 per cent inulin based on flour) in GF bread may reduce crumb cohesion, springiness, and other critical textural aspects. For example, Capriles and Arêas (2013), found that almost one-third of the inulin was lost during the production of GF bread.

by Federico Morreale, Yaiza Benavent-Gill, Cristina M.Rosell

Inulin Enrichment of Gluten Free Breads: Interaction Between Inulin and Yeast

METHODS:

RESULTS:

• In this research study, it was conceived as a holistic approach to study the enrichment of a GF bread recipe with different types of inulin but also playing with different types of yeast. This experiment is the evidence of the fructans content varied based on the yeast and inulins DP utilized. In addition, the inulin manufacturer's effects were shown to be minor. As a result, when GF doughs were leavened with Y1, the inulin loss for LP from the manufacturer I1 was minimal. When determined with respect to the amount after mixing expressed on a wet basis, it was approximately 8%, 13%, 23%, and 11% for the inulin HP from I1 and the inulins LP, IP, and HP from manufacturer I2, respectively.
• For this experiment based on the result, a decrease in inulin concentration was observed after mixing compared to the theoretical amount initially included (≈4.8 g/100 g dough). This reduction was observed for all 5 types of inulin and for the two types of yeast (Y1 or Y2). The only exception was the number of fructans observed after mixing, which was probably not affected by the low yeast activity of this stage. The inulin manufacturer significantly influenced the number of fructans after proofing and the simple sugar content of the GF bread. In addition, the number of sugars and fructans measured in the various breadmaking stages were also significantly influenced by the DP of the various inulins.
• After mixing, doughs containing inulins with a high average DP (i.e. HP) had a greater (P < 0.001) content of fructans than doughs containing inulins with low or intermediate DP (i.e. LP, IP). GF doughs containing LP or IP were high (P < 0.001) in simple sugars, particularly when the formulation included the Y1. After proofing, fructans content was higher (P < 0.001) when adding inulin of high DP (HP), reaching the maximum value when combining the inulin supplier I2 leavened with Y2. At the same time, the simple sugars were higher (P < 0.001) in GF doughs leavened with Y1. After baking, the content of fructan in GF bread containing the Y2 remained higher than that in GF bread containing Y1, and particularly when enriched with HP. The opposite trend was observed with the sugar content in bread, except in the case of inulin with higher DP, which exhibits similar values regardless of the yeast used.

DISCUSSION:

1. SITI NURATIKAH BINTI ZAINOL (F20A0614) (SBP) 2. THARCHANA A/P SATHESKUMAR (F20A0631) (SBP) 3. NUR AINNA ATHIRAH BINTI JAMALIL ARIS (F20A0510) (SBP) 4. NUR SAIDAH BINTI CHE SUHAIMI (F20A0686) (SBP)

GROUP MEMBERS: