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&lt;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谷蛋白（Gluten）是赋予面包弹性与可塑性结构的核心蛋白质。然而，麸质相关疾病（Gluten-Related Disorders, GRD）患者需严格限制谷蛋白摄入，因此需转向无麸质（Gluten-Free, GF）饮食，但此类饮食会降低患者的膳食纤维摄入量——而膳食纤维对维持肠道健康具有关键作用。本研究旨在探讨不同浓度剩余椰浆粉（Left-Over Coconut Pulp Flour, LOCPF）在无麸质面包配方中的应用效果，设置F1:10%、F2:20%、F3:30%三个添加梯度，并以空白样品作为对照组。研究对样品开展了常规营养成分分析，并评估了其在室温条件下储存7天期间的物理特性与感官品质等货架期指标。结果显示，各处理组样品的粗纤维、总脂肪与碳水化合物含量均显著高于对照组（p<0.05），对应的能量供给也更高；同时各处理组的水分活度（aw）均显著低于对照组，且降幅按F3、F2、F1的顺序依次增大。添加剩余椰浆粉会使面包颜色相对加深，但在7天储存期内，所有处理组样品的感官品质仍处于可接受范围。综上，剩余椰浆粉可作为一种可持续的废弃物资源化解决方案，既能减少食品废弃物排放，又可为食品与制药行业提供新思路：其可为麸质相关疾病患者提供营养丰富且成本更具优势的面包产品，同时兼顾健康效益与环境可持续性。