Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Abstract

Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies was evaluated and compared to control gluten-free cookies produced with a margarine (M20).
 Methodology: RCO and RPO were incorporated at the level of 20 % and CPO at the level of 16%. The physicochemical characteristics were determined according to standard methods of analysis.
 Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, and energy value were ranged respectively between 0.12 ± 0.05 and 1.72 ± 0.02 % ; 2.00 ± 0.00 and 2.34 ± 0.01% (g/100g DM) ; 6.91 ± 0,08 and 7.49 ± 0.07% (g/100g DM) ; 20.61 ± 0.01 and 25.62 ± 0.53% (g/100g DM) ; 61.71 ± 0.52 and 65.79 ± 0.23% (g/100g DM) ; 3.41 ± 0.52 and 8.02 ± 2.04% (g/100g DM) ; 7.01 ± 0.00 and 7.36 ± 0.00; 0.03± 0.00 and 0.11 % of H2SO4 ; 462.70 ± 8.17 and 505.79 ±5.32 Kcal. The use of RCO and RPO induced significantly increase of the fat content. But, the moisture, ash, fat, sugar and the energy of the experimental and control cookies are in accordance with the recommended value of the guidelines of codex Alimentarius on supplementary foods for older infants and young children.
 Conclusion: RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine in the production of gluten-free cookies with interesting nutritional values.

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

“…(2021) analysed the insertion of sorghum, teff and rice flour in chocolate cake to assess fibre content. In 2021, Goubgou et al . evaluated the physicochemical characteristics of a cookie with sorghum flour and different vegetable oil sources and compared it with a traditional cookie based on margarine.…”

Impact of replacing sugar withStevia rebaudianaBertoni leaves on the physical–chemical and sensory characteristics of gluten‐free and lactose‐free cake

“…Cakes are widely accepted foods, and the choice of ingredients for the products developed was based on their being part of three subgroups of foods for particular purposes: foods for nutrient‐restricted diets (including carbohydrates, fats, proteins and sodium); foods for controlled intake of nutrients; and food for specific population groups (Anvisa, 1998). In addition to the already‐known benefits of gluten‐free and lactose‐free foods (Gorgônio et al ., 2011; Hager et al ., 2012; Valcárcel‐Yamani & Lannes, 2012; Dizlek & Ozer, 2016; Parzanese et al ., 2017; Singh et al ., 2018; Zhu, 2018; Barone et al ., 2020; Nespeca et al ., 2020; Oliveira et al ., 2020; Alvarez et al ., 2021; Goubgou et al ., 2021; Lebwohl & Rubio‐Tapia, 2021; Pelinson Tridapalli et al ., 2023), the use of stevia leaves has shown many benefits for human health, such as anti‐diabetic (Kujur et al ., 2010; Misra et al ., 2011; Singh & Dwivedi, 2014; Ruiz‐Ruiz et al ., 2015; Ahmad et al ., 2018; He et al ., 2019; Abdel‐Aal et al ., 2021); anti‐hypertension (Melis, 1995; Park & Cha, 2010; Orellana‐Paucar, 2023); renal function (Melis, 1995; Rizwan et al ., 2018); anti‐oxidant (Shukla et al ., 2012; Ruiz‐Ruiz et al ., 2015; Lahijanian et al ., 2023); and anti‐cancer (Chen et al ., 2018; Adilah Abd Rahman et al ., 2020; Martínez‐Rojo et al ., 2020; Iatridis et al ., 2022), among other studies.…”