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DOI: THE IMPACT OF VARIOUS EMULSIFIERS ON SENSORY ATTRIBUTES OF HIGH CASSAVA FLOUR COMPOSITE BREAD
M. U. Rabiu , Department of Food Technology, Kaduna Polytechnic, Kaduna, NigeriaAbstract
This article investigates the effect of different emulsifiers on the sensory qualities of high cassava flour composite bread. The study aims to enhance the sensory attributes of cassava flour-based bread, considering the challenges associated with using cassava flour as a partial substitute for wheat flour. By examining the role of emulsifiers in improving texture, aroma, taste, and overall acceptance, this research provides valuable insights into the formulation of high-quality cassava flour composite bread. The results demonstrate the influence of different emulsifiers on sensory characteristics, aiding in the development of optimized formulations for cassava-based bread products.
Keywords
Cassava flour, Composite bread, Emulsifiers
References
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Copyright (c) 2023 M. U. Rabiu
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Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.