Thesis

Watermeal Powder (Wolffia spp.) as a Potential Ingredient for Enhancing the Physical and Nutritional Properties of Gluten-Free Bread

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In certain countries, 10% of the population suffers from non-coeliac gluten sensitivity (NCGS).
Additionally, some individuals are affected by gluten ataxia and dermatitis herpetiformis that require
lifelong gluten-free diets. However, gluten-free diets often have low fiber content. Bread is known for
its flavor and nutritional value, but gluten-free bread typically suffers in texture and quality. Recently,
Wolffia globosa, also known as watermeal, has been recognized for its high nutritional content. This
study aimed to improve the nutritional and physical properties of gluten-free bread by incorporating
watermeal powder at concentrations of 0%, 5%, 10%, 15%, and 20%. The gluten-free bread was
prepared through weighing, mixing, proofing, and baking, followed by analyses of its nutritional and
physical properties, including fat, crude fiber, protein, ash, carbohydrates, moisture content, water
activity, color, texture, specific volume, and loaf height. The results showed that the 20% watermeal
treatment had the highest protein (8.156 ± 0.062), fat (10.274 ± 0.311), crude fiber (5.081 ± 0.046),
and ash (4.257 ± 0.037) content, while the 0% treatment had the highest carbohydrate content
(43.609 ± 0.274). The 20% treatment also exhibited the lowest moisture content (39.927 ± 0.015),
water activity (0.953 ± 0.006), specific volume (1.834 ± 0.002), and loaf height (39.170 ± 0.104). In
terms of texture, the 20% treatment produced the hardest, (6.167 ± 0.289), least cohesive (0.550 ±
0.079), and least springy (0.846 ± 0.040) bread. Additionally, the color of the gluten-free bread
became progressively darker and greener with increasing watermeal concentration. In conclusion, a
15% concentration might be more suitable as it offers higher nutritional value compared to the
control and lower concentration. While in terms of physical texture it provided more acceptable color,
better texture, improved specific volume, and better loaf height compared to higher concentrations.

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Availability

Detail Information

Series Title

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Call Number

FT 24-031

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physical properties
nutritional properties
Wolffia globosa
Gluten-Free Bread

Specific Detail Info

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Statement of Responsibility

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Other version/related

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