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

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

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) w...

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Bibliographic Details
Main Authors: Irondi Emmanuel Anyachukwu, Imam Yunus Temitayo, Ajani Emmanuel Oladipo
Format: Article
Language:English
Published: Sciendo 2021-06-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
whole millet flour
brachystegia eurycoma
gluten-free bread
celiac disease
sensory qualities
Online Access:https://doi.org/10.2478/aucft-2021-0004

Internet

https://doi.org/10.2478/aucft-2021-0004

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