25220
The physico - chemical and sensorial properties of the control ( BCtr ) , commercial wheat flour ( CWF ) bread substituted with 10 % BPF ( banana pseudo - stem flour ) ( B10BPF ) and B10BPF with added 0 . 8 % w / w ( flour weight basis ) xanthan gum ( XG ) or sodium carboxymethylcellulose ( CMC ) ( B10BPFXG and B10BPFCMC , respectively ) were examined .
 Chemical: sodium
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: sodium