THE IMPACT OF VARIOUS EMULSIFIERS ON SENSORY ATTRIBUTES OF HIGH CASSAVA FLOUR COMPOSITE BREAD

Аннотация

This article investigates the effect of different emulsifiers on the sensory qualities of high cassava flour composite bread. The study aims to enhance the sensory attributes of cassava flour-based bread, considering the challenges associated with using cassava flour as a partial substitute for wheat flour. By examining the role of emulsifiers in improving texture, aroma, taste, and overall acceptance, this research provides valuable insights into the formulation of high-quality cassava flour composite bread. The results demonstrate the influence of different emulsifiers on sensory characteristics, aiding in the development of optimized formulations for cassava-based bread products. KEYWORDS Cassava flour; Composite bread; Emulsifiers; Sensory attributes; Texture; Aroma; Taste.