Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production
In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2668 |
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| author | Simona Bukonja Jelena Tomić Mladenka Pestorić Nikola Maravić Saša Despotović Zorica Tomičić Biljana Kiprovski Nebojša Đ. Pantelić |
| author_facet | Simona Bukonja Jelena Tomić Mladenka Pestorić Nikola Maravić Saša Despotović Zorica Tomičić Biljana Kiprovski Nebojša Đ. Pantelić |
| author_sort | Simona Bukonja |
| collection | DOAJ |
| description | In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products. |
| format | Article |
| id | doaj-art-8dccb067a9424056b8a3dd85b940498b |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8dccb067a9424056b8a3dd85b940498b2025-08-20T03:02:48ZengMDPI AGFoods2304-81582025-07-011415266810.3390/foods14152668Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie ProductionSimona Bukonja0Jelena Tomić1Mladenka Pestorić2Nikola Maravić3Saša Despotović4Zorica Tomičić5Biljana Kiprovski6Nebojša Đ. Pantelić7Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, SerbiaInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaIn this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products.https://www.mdpi.com/2304-8158/14/15/2668gluten-free cookiessorghum flourbioactive compoundsRATA methodsensory evaluationfunctional food |
| spellingShingle | Simona Bukonja Jelena Tomić Mladenka Pestorić Nikola Maravić Saša Despotović Zorica Tomičić Biljana Kiprovski Nebojša Đ. Pantelić Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production Foods gluten-free cookies sorghum flour bioactive compounds RATA method sensory evaluation functional food |
| title | Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production |
| title_full | Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production |
| title_fullStr | Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production |
| title_full_unstemmed | Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production |
| title_short | Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production |
| title_sort | exploring sorghum flour as a sustainable ingredient in gluten free cookie production |
| topic | gluten-free cookies sorghum flour bioactive compounds RATA method sensory evaluation functional food |
| url | https://www.mdpi.com/2304-8158/14/15/2668 |
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