Gluten-Free Bread Evaluating Proximate and Sensorial Acceptability of Left-Over Coconut Pulp Flour Integration.docx

Gluten is a protein responsible for elasticity and a mouldable structure of bread. However, gluten intake is restricted in individuals with Gluten-Related Disorders (GRD), necessitating a shift to Gluten-Free (GF) diets which impact their dietary fibre intake, which is essential for maintaining intestinal health. With the aims to study the impact of Left-Over Coconut Pulp Flour (LOCPF) at concentrations of F1:10%, F2:20%, and F3:30% in the formulation of GF bread in comparison to the control sample, hence this study being initiated. The proximate analysis and shelf-life studies (physical and sensory properties) over 7-day of storage period at room temperature were assessed. Results show that the treated samples significantly higher in crude fiber, total fat and carbohydrate which reflect to the higher energy provided (p<0.05) as well as exhibited significantly lower aw (F3, F2, F1) than the control sample. Incorporating LOCPF caused relatively darker in colour but found to be sensorial acceptable throughout 7 days of storage period. Hence it can be suggested that Left-Over Coconut Pulp can be innovatively used as a sustainable solution to reduce waste and may benefitial for food and pharmaceutical industry since it provides a nutritious and potentially more affordable option for producing nutrient-rich bread for those with GRD, contributing to both health and environmental sustainability