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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2021-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0004 |
| _version_ | 1819147898418364416 |
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| author | Irondi Emmanuel Anyachukwu Imam Yunus Temitayo Ajani Emmanuel Oladipo |
| author_facet | Irondi Emmanuel Anyachukwu Imam Yunus Temitayo Ajani Emmanuel Oladipo |
| author_sort | Irondi Emmanuel Anyachukwu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T13:37:08Z |
| format | Article |
| id | doaj.art-239cdbfa461542bcbce1201892826e4a |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-22T13:37:08Z |
| publishDate | 2021-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-239cdbfa461542bcbce1201892826e4a2022-12-21T18:24:01ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2021-06-01251435210.2478/aucft-2021-0004Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free BreadIrondi Emmanuel Anyachukwu0Imam Yunus Temitayo1Ajani Emmanuel Oladipo2Department of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, NigeriaDepartment of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, NigeriaDepartment of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, NigeriaThis 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.https://doi.org/10.2478/aucft-2021-0004whole millet flourbrachystegia eurycomagluten-free breadceliac diseasesensory qualities |
| spellingShingle | Irondi Emmanuel Anyachukwu Imam Yunus Temitayo Ajani Emmanuel Oladipo Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Acta Universitatis Cibiniensis. Series E: Food Technology whole millet flour brachystegia eurycoma gluten-free bread celiac disease sensory qualities |
| title | Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread |
| title_full | Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread |
| title_fullStr | Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread |
| title_full_unstemmed | Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread |
| title_short | Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread |
| title_sort | effect of brachystegia eurycoma flour addition on the physicochemical properties of whole millet flour and the sensory attributes of its gluten free bread |
| topic | whole millet flour brachystegia eurycoma gluten-free bread celiac disease sensory qualities |
| url | https://doi.org/10.2478/aucft-2021-0004 |
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