Articles
| Open Access |
DOI: IMPACT OF EMULSIFIERS ON SENSORY CHARACTERISTICS OF HIGH CASSAVA FLOUR COMPOSITE BREAD
Rabiu Fatimah , Department of Food Technology, Kaduna Polytechnic, Kaduna, NigeriaAbstract
This study investigates the impact of emulsifiers on the sensory characteristics of high cassava flour composite bread. As cassava flour is increasingly used in bread formulation due to its gluten-free nature and affordability, understanding the role of emulsifiers in enhancing sensory qualities becomes essential for improving overall bread quality. The research assesses the effects of different emulsifiers on key sensory attributes such as texture, flavor, aroma, and overall acceptability of high cassava flour composite bread. A combination of sensory evaluation techniques, including descriptive analysis and consumer preference testing, is utilized to gather comprehensive insights. The findings provide valuable information for optimizing bread formulations with cassava flour, contributing to the development of nutritious and palatable gluten-free bread options.
Keywords
Emulsifiers, Sensory characteristics, High cassava flour
References
Dewettinck B, Pringle W and Williams A (2008) Mechanically Developed Dough from Composite Flours. Cereal Science Today, 14(3): 114-120.
Brown J (1993). Advances in Baking Technology 4th ed. VCH Publishers Inc. New York. pp.78-79.
Shittu TA, Raji AO and Sanni LO. (2009) Bread from Composite Cassava-Wheat Flour: Effect of Baking Time and Temperature on Some physical properties of Bread Loaf. Fr. Res. Int. 40:280-290.
Cassava Millers (2012) Cassava in Composite Bread. Industrial Milling and Processing Equipment. Brinus Enterprises Nig. Ltd.
Ayo JA, Nkama US, Bitrus Y and Onyaife F (2008) Effect of Dough Improvers on the Physical and Sensory Quality of Acha (Digitaris Exilis) Flour Bread. Nig. Fd. J., 26(1): 189-195.
De Ruiter (1978) Composite Flours. In : POMERANZ (ed): Advances in Cereal Science and Technology. Vol. 11. American Association of Cereal Chemists, Inc, St. Paul:49-379
Elemo GN (2012) Why we want to make cassava bread available nationwide. Vanguard August 26, 2012.
Horsefall S, Dhingra S and Jood S (2007) Effect of flour blending on the functional, baking and Organoleptic Characteristics of Bread. International of Journal Food Science and Technology, 39, 213-222.
Essien EA (2006) Evaluation of the chemical composition and Industrial Potentials of cocoyam. M.Sc Thesis, University of Uyo, Uyo, Nigeria. pp.25-30.
Idowu MA, Oni A and Amusa BM (1996) Bread and Biscuit making potential of some Nigerian Cocoyam cultivars. Nig. Food J. 14:1–2.
Giami GT, Amasisi T and Ekiyor G (2004) Comparison of Bread making properties of composite flour from Kernels of roasted and boiled African Bread fruit seed. J. Mat., Res. 1(1):16–25.
Abdulghafar RF, Mustafa AI, Ibrahim AMH and Krishnan PG (2011) Quality of Bread for Composite Flour of Sorghum and Hard White Winter Wheat. Adv. J. Fd. Sci. and Technol. 3(1): 11-15.
Carson LC and Sun XS (2009) Sensory characteristics of sorghum composite bread. Int. J Fd. Sci. Technol. 35:465-471.
Article Statistics
Downloads
Copyright License
Copyright (c) 2024 Rabiu Fatimah
This work is licensed under a Creative Commons Attribution 4.0 International License.
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.