Leavening ability of yeast isolated from different local fruits in bakery product

Ma`Aruf Abd. Ghani, Z. Noroul Asyikeen, Sahilah Abd. Mutalib, Mohd. Khan Ayob

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1413-1419
Number of pages7
JournalSains Malaysiana
Volume40
Issue number12
Publication statusPublished - Dec 2011

Fingerprint

baked goods
yeasts
fruits
Salacca zalacca
Bambusa vulgaris
leavening agents
soursops
Annona muricata
Dimocarpus longan
palm kernels
bamboo shoots
bread dough
Cocos nucifera
Mangifera indica
mangoes
dough
microscopes
pulp
Saccharomyces cerevisiae
humidity

Keywords

  • Fermentation
  • Leavening
  • Local fruits
  • Yeast

ASJC Scopus subject areas

  • General

Cite this

Leavening ability of yeast isolated from different local fruits in bakery product. / Abd. Ghani, Ma`Aruf; Asyikeen, Z. Noroul; Abd. Mutalib, Sahilah; Ayob, Mohd. Khan.

In: Sains Malaysiana, Vol. 40, No. 12, 12.2011, p. 1413-1419.

Research output: Contribution to journalArticle

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