THE IMPACT OF VARIOUS EMULSIFIERS ON SENSORY ATTRIBUTES OF HIGH CASSAVA FLOUR COMPOSITE BREAD
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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.