Abstract: This study investigated the effect of different emulsifiers on sensory qualities of wheat and cassava composite bread at up to 40% substitution level. Composite bread was produced using the straight dough mixing method. 70/30% and 40/60% composite blends of wheat and cassava bread with emulsifiers and control (100% wheat flour) were produced in other to determine the effect of the emulsifiers on sensory qualities. CMC (Carboxyl-methyl cellulose) emulsifier performed best among the three emulsifiers and was further varied in quantity to determine its overall effect on variation. The bread samples were served to an untrained panelists to evaluate the sensory qualities based on the effect of the emulsifiers over the control sample. Parameters set for the evaluation included appearance, taste, texture and general acceptability. The effect of the emulsifiers, especially CMC, had positive and acceptable performance better than AHC (Amylase-hemicellulase) and Lecithin when compared with the control at p<0.05. Both 30% and 40% substitution samples had significant difference in all the parameters at p<0.05. Further increase in quantity of the best performing emulsifier (CMC) for both 30% and 40% substitution levels, had negative impact on sensory quality. Off taste and off odour were developed and perceived with higher increase of the emulsifier which greatly affected the overall acceptability. The study therefore concludes that the feasibility of producing cassava bread with about 40% substitution level with the desirable organoleptic qualities with the aid of emulsifiers.
Keywords: Cassava, Composite bread, Emulsifiers, Sensory, Wheat.
Title: Effect of Different Emulsifiers on Sensory Qualities of High Cassava Flour Composite Bread
Author: M. U. Ahmad, D. I. Gernah, D.K. Fatimah, G. Rabiu
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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