Experimental Study of Nutrition Fact on Free Gluten Flour and Chocolate Cupcake Derived From Coconut Dreg Flour Through Dehydration Process

Authors

  • Hamidah Noor Md Yusoh Politeknik Merlimau Melaka, Malaysia
  • Nur Haniza Ezwandi Jong Politeknik Merlimau Melaka, Malaysia
  • Norshila Md Isa Politeknik Merlimau Melaka, Malaysia

Keywords:

coconut dreg, gluten free, flour, nutrients

Abstract

Malaysia has foods based from coconut and white flour. However, coconut dregs discarded from coconut milk factory while common white flour contains gluten causing intolerance to some people. Nevertheless, coconut dregs can be utilized to produce nutritious and high fiber flour. Therefore, a research was conducted to create new formulation of chocolate cake premix (CCP) from free gluten coconut dreg flour. Objectives are to determine gluten value of coconut dreg flour (CDF) and examine nutrition facts of CDF and CCP formulated. Immunochemical analysis used to determine gluten markers in CDF while Gas Chromatography- Mass Spectrometry (GC-MS) to determine nutrition value of CDF and CCP. Result indicated in 100g CDF no gluten presence and protein 9.1g/100g, carbohydrate 67.2g/100g, fat 17.8g/100g and total energy 465kcal/100g. While in 100g CCP, protein 8.81g/100g, carbohydrate 21.3g/100g and total energy 417kcal/100g. In conclusion, CDF contains nutrients, free gluten and suitable as wheat flour replacement in CCP.

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Published

2024-06-26

How to Cite

Hamidah Noor Md Yusoh, Nur Haniza Ezwandi Jong, & Norshila Md Isa. (2024). Experimental Study of Nutrition Fact on Free Gluten Flour and Chocolate Cupcake Derived From Coconut Dreg Flour Through Dehydration Process. Jurnal Kejuruteraan, Teknologi and Sains Sosial (JKTSS), 8(1), 79–86. Retrieved from https://jktss.puo.edu.my/jurnalpuo/index.php/jurnal/article/view/40

Issue

Vol. 8 No. 1 (2022): Jurnal Kejuruteraan Teknologi Sains & Sosial (JKTSS)

Section

Articles