Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

Goubgou, Mahamadé; Songré-Ouattara, Laurencia T.; Bationo, F.; Banhoro, O.; Traoré, Y.; Savadogo, Aboudrahyme

doi:10.26656/fr.2017.5(3).572

Cited by 4 publications

(3 citation statements)

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“…RPO addition to increase carotenoid content of food has been carried out by previous researchers with different concentrations depending on the type of food. Sorghum cake containing 20% RPO was preferred over the cake with 24% RPO [ 34 ] and beef sausages with 10% RPO were more acceptable than those with 15% RPO [ 35 ]. In this study, based on the panel's discussion, it was concluded that adding 2% RPO, either before or after cooking, could be used as a cooking method to produce rice with a sensory quality similar to or better than regular rice.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

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Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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“…Other studies have shown the influence of fat on colouring. Goubgou et al [48] studied sorghum cookies prepared with refined cottonseed oil, refined palm oil and crude palm oil (16%, 20% and 24% in the recipe, respectively), and found browning on all cookies, with yellowing on cookies produced with red palm oil. In addition, they found that the higher the fat content in the recipe, the higher the browning intensity.…”

Section: Colour Of Fatmentioning

confidence: 99%

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

Giuffré

Caracciolo

Capocasale

et al. 2022

Foods

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Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.

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“…On the other hand, some other sources of fat such as palm oil and cottonseed oil are more accessible to the poorest people. Also, our earlier work [20] therefore evaluated the effect of refined cottonseed oil (RCO), refined palm oil (RPO) and crude palm oil (CPO) and their level of incorporation on sensory quality of sorghum cookies have presented good acceptability. The aim of the present study was to evaluate the RCO, RPO, and CPO on the physicochemical characteristics of sorghum cookies comparatively to a margarine (M20) cookies.…”

Section: Introductionmentioning

confidence: 99%

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

Goubgou¹,

Bationo²,

Ouattara³

et al. 2021

EJNFS

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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.

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Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

Cited by 4 publications

References 0 publications

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

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

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