Abstract
Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.
Highlights
The consumption of sorghum [Sorghum bicolor (L.) Moench] in human nutrition has been mainly observed in the continents of Africa and Asia (Dicko et al, 2006)
Gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products
To obtain the flour used in the formulations of the gluten-free cookies and savory fried pies, sorghum grains were ground in a laboratory knife-hammer mill with a 1-mm sieve
Summary
The consumption of sorghum [Sorghum bicolor (L.) Moench] in human nutrition has been mainly observed in the continents of Africa and Asia (Dicko et al, 2006). Starch digestibility in sorghum is commonly lower due to starch accessibility restrictions caused by certain interactions with endosperm proteins (Rooney & Pflugfelder, 1986) and with condensed tannins, known as proanthocyanidins (Barros et al, 2012). This low starch digestibility is noteworthy since it reduces sorghum nutritional value, negatively affecting its consumption (Wong et al, 2010). This same characteristic, gives the cereal potential to prevent chronic diseases, such as diabetes, obesity, and cancer, whose risks are increased by the consumption of fast-digesting carbohydrates (Queiroz et al, 2011; Anunciação et al, 2018)
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