(191k) Physicochemical Properties, Macro- and Microanalytes Analysis of Gluten-Free Flour As Potential Functional Food Ingredients

The market of gluten free is growing as consumer nowadays choosing a gluten-free diet as personal preference. The suitability of the gluten free flour for use as food or food ingredients is highly depend on its physicochemical properties. In this study, the breadfruit, pineapple and sweet potato pulp were dried and ground into powder. The physicochemical properties such as bulk density, pH, water absorption capacity, oil absorption and gelling concentration of these fruit were studied. Mineral analytes of the flour were also determined. Results for bulk density from the least to the higher amount was 0.44 ± 0.03, 2.00 ± 0.12 and 2.4 ± 0.41 for breadfruit flour, sweet potato flour and pineapple flour, respectively. Pineapple flour showed the lowest pH value (3.9 ± 0.02), followed by breadfruit flour (6.3 ± 0.04) then sweet potato flour (6.3 ± 0.00). Sweet potato flour showed the highest value in oil absorption 3.03 ± 0.3) while showed the lowest value in water absorption capacity (3.75 ± 0.24). On the other hand, pineapple showed the lowest value in oil absorption (1.47 ± 0.03) while breadfruit flour showed the highest value in water absorption capacity (8.80 ± 0.61). Breadfruit flour showed gelling activity at 13% concentration compared to sweet potato flour and pineapple flour. The extinguish characteristic properties posses by these flour enable to be incorporated as functional ingredients.

Keywords: gluten free flour, mineral content, physicochemical properties