Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

This study focused on the isolation of yeast from a variety of Malaysian local fruits which can potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10, SRB11, SS12, SM16) were isolated from palm kernel pulp (Cocos nucifera L.), longan (Dimocarp...

Full description

Bibliographic Details
Main Authors:	Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/3142/ http://journalarticle.ukm.my/3142/ http://journalarticle.ukm.my/3142/1/11_A.G_Maaruf.pdf

id	ukm-3142
recordtype	eprints
spelling	ukm-31422016-12-14T06:33:43Z http://journalarticle.ukm.my/3142/ Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri) Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A, This study focused on the isolation of yeast from a variety of Malaysian local fruits which can potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10, SRB11, SS12, SM16) were isolated from palm kernel pulp (Cocos nucifera L.), longan (Dimocarpus longan spp. malesianus Leenh), soursop (Annona muricata L.), bamboo shoot (Bambusa vulgaris), snake fruit (Salacca zalacca) and mango (Mangifera indica) using an enrichment procedure which can enhance the growth of yeast colonies and eliminat the fruits worm. The isolates were identified as Saccharomyces cerevisiae, through observation of the yeast cells morphology under microscope, temperature tolerance and fermentative capacity test. The leavening ability of the identified yeasts were examined by fermenting dough. Fermentation proofing was carried out at 30±5°C with 85% humidity for 120 min. The bread doughs were baked at 180°C for 8 min. Results showed that the yeast strains SRB11, SM16, SS12 and SMK9 were able to leaven the highest specific volume of 3.68 cm3/g, 3.41 cm3/g, 3.37 cm3/g and 3.23 cm3/g, respectively. Strain SDB10 and commercial yeast showed less ability with specific volume of 3.02 cm3/g and 2.84 cm3/g, respectively. Thus, the new yeast isolates from local fruits showed much superior with specific volume of more than 3.02 cm3/g. Universiti Kebangsaan Malaysia 2011-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/3142/1/11_A.G_Maaruf.pdf Ma’aruf .A.G, and Noroul Asyikeen .Z, and Sahilah .A.M, and Mohd Khan .A, (2011) Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri). Sains Malaysiana, 40 (12). pp. 1413-1419. ISSN 0126-6039 http//:www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	This study focused on the isolation of yeast from a variety of Malaysian local fruits which can potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10, SRB11, SS12, SM16) were isolated from palm kernel pulp (Cocos nucifera L.), longan (Dimocarpus longan spp. malesianus Leenh), soursop (Annona muricata L.), bamboo shoot (Bambusa vulgaris), snake fruit (Salacca zalacca) and mango (Mangifera indica) using an enrichment procedure which can enhance the growth of yeast colonies and eliminat the fruits worm. The isolates were identified as Saccharomyces cerevisiae, through observation of the yeast cells morphology under microscope, temperature tolerance and fermentative capacity test. The leavening ability of the identified yeasts were examined by fermenting dough. Fermentation proofing was carried out at 30±5°C with 85% humidity for 120 min. The bread doughs were baked at 180°C for 8 min. Results showed that the yeast strains SRB11, SM16, SS12 and SMK9 were able to leaven the highest specific volume of 3.68 cm3/g, 3.41 cm3/g, 3.37 cm3/g and 3.23 cm3/g, respectively. Strain SDB10 and commercial yeast showed less ability with specific volume of 3.02 cm3/g and 2.84 cm3/g, respectively. Thus, the new yeast isolates from local fruits showed much superior with specific volume of more than 3.02 cm3/g.
format	Article
author	Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A,
spellingShingle	Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A, Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
author_facet	Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A,
author_sort	Ma’aruf .A.G,
title	Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
title_short	Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
title_full	Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
title_fullStr	Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
title_full_unstemmed	Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
title_sort	leavening ability of yeast isolated from different local fruits in bakery product (keupayaan menaik yis yang dipencilkan daripada buah-buahan tempatan dalam produk bakeri)
publisher	Universiti Kebangsaan Malaysia
publishDate	2011
url	http://journalarticle.ukm.my/3142/ http://journalarticle.ukm.my/3142/ http://journalarticle.ukm.my/3142/1/11_A.G_Maaruf.pdf
first_indexed	2023-09-18T19:37:59Z
last_indexed	2023-09-18T19:37:59Z
_version_	1777405399905861632

Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

Similar Items