Bukonja Simona, Tomić Jelena, Pestorić Mladenka, Maravić Nikola, Despotović Saša, Tomičić Zorica, Kiprovski Biljana, Pantelić Nebojša Đ
Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia.
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2025 Jul 29;14(15):2668. doi: 10.3390/foods14152668.
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.
在本研究中，全麦高粱粉被用于在曲奇配方中以20%（C20）和40%（C40）的替代水平部分替代无麸质面粉混合物。目的是探索其相对于传统和市售无麸质替代品而言，改善曲奇营养价值和感官吸引力的潜力。营养分析表明，添加了高粱粉的曲奇蛋白质、灰分和多酚类化合物含量增加，同时保持了良好的常量营养素分布。值得注意的是，仅在含高粱的样品中检测到了几种生物活性化合物，如没食子酸、咖啡酸和芹菜素，这表明其功能特性得到了增强。尽管有这些成分变化，但质地测量显示，与对照组相比，硬度或易碎性没有显著差异。使用全面评估（RATA）方法进行的感官分析表明，两个样品（C20和C40）在香气以及质地方面都取得了平衡的结果，并且总体上得到了评审小组的认可。结果表明，适度添加高粱粉（20%和40%）可以改善无麸质曲奇的感官和营养特性，而不会影响产品的可接受性。因此，高粱为开发高品质、健康导向的无麸质烘焙产品提供了一条有前景的途径。
