Development of gluten-free cookies with whole sorghum flours subjected to different thermal treatments: technological, nutritional, functional characterization and their glycemic and satiety impact in healthy individuals
Name: GUILHERME AUGUSTO LOIOLA PASSOS
Publication date: 19/09/2024
Examining board:
Name |
Role |
|---|---|
| ERICA AGUIAR MORAES | Presidente |
| JACKLINE FREITAS BRILHANTE DE SAO JOSE | Examinador Interno |
| VALERIA APARECIDA VIEIRA QUEIROZ | Examinador Externo |
Summary: The use of whole-grain sorghum in gluten-free foods, such as savory crackers, has the potential to aid in the prevention of chronic diseases. This study aimed to evaluate the development of gluten-free savory crackers made from whole sorghum flours, with and without tannins, subjected to different thermal treatments, focusing on their technological, nutritional, functional, and sensory properties, as well as their effect on the glycemic impact and satiety of healthy individuals. Sorghum flours from genotypes BRS305 (FSI305) and BRS310 (FSI310) were analyzed for their particle size distribution, proximate and bioactive composition. Savory crackers were formulated using raw, cooked (moist heat), and toasted (dry heat) whole sorghum flour from both genotypes, along with a control cracker made from whole rice flour (FAI). The products were evaluated for physical characteristics (measurements and instrumental color), water activity (aw), sensory analysis using the acceptance test and rate-all-that-apply (RATA) method, proximate composition, total phenolic content (TP), tannins (TA), anthocyanins (ANT), resistant starch (RS), antioxidant capacity (AC), as well as the glycemic and satiety response of crackers that best preserved bioactive compounds. Sorghum flours showed greater retention in the 125 m sieve. TP, TA, RS, and AC were higher in FSI305, and both sorghum flours had higher protein, fiber, RS, and bioactive compound content compared to FAI. FSI310 had higher ANT content. Sorghum crackers had greater thickness and width compared to FAI, with no difference between genotypes. ANT was not detected in the crackers. Cooked flour reduced yield, TP, TA, a*, b*, and chroma components, and increased aw in sorghum crackers. Toasted flour increased TP, TA, and AC, and preserved RS. Sensory analysis showed no difference in color, flavor, and appearance attributes of sorghum crackers; however, RATA analysis highlighted characteristics not noted in the acceptance test, such as bitterness, hardness, and healthiness. There was no difference in the glycemic and satiety response of sorghum crackers made with toasted flour from both genotypes compared to the control. These results suggest that sorghum flours used in cracker production can undergo thermal treatments, particularly dry heat in the BRS305 genotype, ensuring superior nutritional quality along with technological and sensory quality. Furthermore, they highlight the relevance of tannin and non-tannin sorghum in gluten-free product development and emphasize the importance of specific treatments for this grain to meet the demand for healthier and more sensorially accepted products.
