Cookies-making potentials of sorghum-wheat flour blends

Abstract

Background: Composite flours provide possibilities in enhancing the nutritional and quality characterises of baked foods. Objectives: In this study, the proximate, functional and pasting characteristics of sorghum-wheat composite flours consisting of 20 % and 40 % sorghum flour substitution levels were investigated. Methods: The sorghum-wheat composite flours were utilised in the production of cookies and their proximate and sensory acceptability were examined. Results: It was revealed that an increase in sorghum flour levels in the composite flours increased ash, crude fibre, carbohydrates (2.62% and 3.95%) and dry-matter (8%) while decreasing protein and fat compositions. Also, increase in bulk density (5% and 9%), water absorption (24% and 31%), swelling power, solubility, peak viscosity (52% and 37%), breakdown viscosity and setback viscosity of the composite flour increased with increase in sorghum flour levels. Cookies produced from the composite flours showed increased protein contents. Consumers preferred the colour, appearance and taste of cookies produced from composite flour containing 40% sorghum flour than that of wheat flour cookie. Conclusions: This study has demonstrated the baking functionality and nutritional qualities of sorghum-wheat composite flour.

Keywords: Sorghum; Cookies; Baking functionality; Pasting characteristics; Swelling power