Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread-Reference-Cited by-同舟云学术

Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

Published:2021-06-01 Issue:1 Volume:25 Page:43-52
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Irondi Emmanuel Anyachukwu¹¹,Imam Yunus Temitayo¹,Ajani Emmanuel Oladipo¹

Affiliation:

1. Department of Medical Biochemistry and Pharmacology , Kwara State University , Malete, P.M.B. 1530 , Ilorin , Nigeria

Abstract

Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2021-0004

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