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 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....

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Bibliographic Details
Published in:Acta Universitatis Cibiniensis. Series E: Food Technology 2021-06, Vol.25 (1), p.43-52
Main Authors: Irondi, Emmanuel Anyachukwu, Imam, Yunus Temitayo, Ajani, Emmanuel Oladipo
Format: Article
Language:English
Subjects:
brachystegia eurycoma
Celiac disease
Gluten-free bread
Sensory qualities
Whole millet flour
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Summary:This study evaluated the effect of addition of 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 ( < 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.
ISSN:2344-150X
2344-1496
2344-150X
DOI:10.2478/aucft-2021-0004