Sensory quality is very important to determine the acceptance of food by consumers, and it is essential to identify the sensory attributes that contribute to food acceptability. This paper aimed to identify the attributes that contribute to the sensory acceptance of cookies containing rice, sorghum, and teff flour. The formulations were subjected to sensory descriptive analysis (Flash Profile) to describe the cookie samples. The substitution of wheat flour for sorghum and teff flour did not affect the acceptance of the products. The optimized formulation proved to be a good alternative as a new food for people with celiac disease due to its sensory, nutritional, and technological characteristics, such as the good amount of iron, proteins, and zinc and the crunchiness inherent in the biscuit. Novelty impact statement The use of unconventional gluten‐free flour is an alternative to improve the nutritional quality of gluten‐free foods. Teff and sorghum flours can be used as a substitute for rice flour, traditionally used in this type of product. The sensory description of cookies made with these flours, using the flash profile method, demonstrates that the use of these flours, or mixtures of them, makes the products different from cookies made only with rice flour, but with pleasant sensory characteristics. In addition, ComDim is a good alternative to statistical analysis for the flash profile.

Summary Replacing gluten‐containing flours with gluten‐free ingredients is a challenge for the food industry due to the technological properties of this protein. This work aimed to evaluate, through the acceptance test, Flash Profile, and Just About Right (JAR), gluten‐free bread formulations made with sorghum, teff, and yacon flours. Through experimental design, nine formulations were submitted to acceptance test, which provided the formulation optimised by the overall acceptance scores of the samples. In the subsequent trials, four formulations were evaluated, F1 (100% sorghum), F2 (100% teff), F3 (100% yacon), and F4 (optimised formulation, with 33.33% of each flour). F1 was described by bread yeast odour, crumb texture, and salty taste. F2 presented a salty taste and bread flavour. F3 was characterised by softness, crumb texture, moisture, chewiness, and porosity. F4 was described by pleasant aroma, yeast odour, sweet taste, crumb texture, and porosity, and being the best evaluated in terms of overall acceptance. The descriptive sensory profile of the formulations highlighted attributes that enabled the use of sorghum, teff, and yacon in the preparation of gluten‐free bread and highlighted that the mixture of the three in the optimised formulation positively influences the sensory characteristics of the product, improving flavour, taste, and texture.

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O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.