GLYCEMIC IMPACT, TECHNOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF SORGHUM FLOUR COOKIES
Name: ROSIANE COSME NASCIMENTO
Publication date: 30/07/2021
Advisor:
Name |
Role |
|---|---|
| ÉRICA AGUIAR MORAES | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| ÉRICA AGUIAR MORAES | Advisor * |
| ERIKA MADEIRA MOREIRA DA SILVA | Co advisor * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Internal Alternate * |
| VALDETE REGINA GUANDALINI | Internal Examiner * |
Summary: This study aimed to evaluate the glycemic impact, as well as technological
and nutritional features of cookies made with different sorghum flour proportions. Cookies were formulated with BRS 506 whole sorghum flour and
rice flour following the gram the proportions of 50 (FS50), 75 (FS75) and 100
(FS100) g of sorghum flour/100g of the total flours. In addition, a rice flour cookie was considered as a control. Cookies measurements, proximate
composition, chemical and sensorial analysis were determined. Subsequently,
10 healthy adults consumed the most accepted sorghum cookie in the sensory
analysis and the control cookie, in two distinct sessions in a crossover
study to evaluate the glycemic impact. Sorghum flour cookies showed a lower
specific volume compared to the control. Regarding the proximate composition,
sorghum cookies showed a lower moisture content. However, there were no
differences in all macronutrients and ash content. FS100 showed a higher
total phenolic and tannin content. However, there was no difference in antioxidant capacity among all formulations.125 volunteers participated in
the sensory analysis. 67.2% (n=84) of the evaluators had never heard of
sorghum and 85.6% (n=107) reported had never consumed products made with this cereal. When asked about the main motivation to buy cookies 60% (n=75) reported their choices because of \\\"taste\\\" and 17.6% (n=22) choose it for \\\"being a healthy food\\\". The FS50 obtained the highest scores of color
(7.26), appearance (7.06), flavor (6.96), texture (6.95) and aroma (6.63),
including intention to purchase (6.29) and attitude scale (5.88), as well as
in the acceptance index. There was no difference in the area under the curve
between the FS50 (16690 ± 1502) and the control (17090 ± 1242). We
concluded that the sorghum cookies presented technological and nutritional
features similar to the control. Additionally, despite of the inclusion of
sorghum flour in the cookies had increased the bioactive compounds content,
the sorghum flour cookie, in the proportion of 50g/100g total flour, did not
reduce glycemic response.
