Evaluation of acha flour in the production of gluten‐free sourdough cookies

Abstract

Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten-free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha-based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 AE 0.06 and 2.21 AE 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P < 0.05). The most overall acceptable was SBTC, made with only C. tropicalis sourdough. Utilisation of acha with sourdough addition is recommended for making cookies with improved qualities and promoting the locally grown cereal for potential health benefits.

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

“…Recently, the baking industry has been affected by increased customer demand for gluten‐free products with improved nutritional value and health benefits with the increasing incidence of celiac disease (Olojede, Oahimire, et al, 2022). Novel approaches, such as sourdough application, are emerging for gluten‐free cereal‐based products, in addition to the enrichment of gluten‐free products with alternative protein sources and dietary fiber.…”

New trends in the development of functional foods

“…Thus, Alinovi et al (2023) studied the addition of different levels of chestnut flour the physicochemical, and sensorial properties of raw and cooked gluten free pasta. In a similar study, Olojede et al (2022) determined the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour.…”

“…In a similar study, Olojede et al . (2022) determined the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour.…”