Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis
The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
2021-09-01
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | https://www.alanrevista.org/ediciones/2021/3/art-6/ |
| _version_ | 1811314805125939200 |
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| author | Gabriela da Silva Fonte Bôa Bárbara Pereira da Silva Maria Inês de Souza Dantas Fátima Ladeira Mendes Duarte Hercia Stampini Duarte Martino Mirella Lima Binoti |
| author_facet | Gabriela da Silva Fonte Bôa Bárbara Pereira da Silva Maria Inês de Souza Dantas Fátima Ladeira Mendes Duarte Hercia Stampini Duarte Martino Mirella Lima Binoti |
| author_sort | Gabriela da Silva Fonte Bôa |
| collection | DOAJ |
| description | The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5% probability. The F-millet formulation showed the least humidity content (4.59 ± 0.25g/100g), while chia containing cookies showed lesser concentrations of carbohydrates (F-sorghum + chia: 44.35 ± 4.34g/100g and F-millet + chia: 41.03 ± 1.40g/100g) and higher ash content (F-sorghum + chia: 3.80 ± 0.02g/100g and F-millet + chia: 3.42 ± 0.24g/100g) and of protein (F-sorghum + chia: 15.38 ± 0.44 g/100g and F-millet + chia: 18.06 ± 0.53 g/100g). The caloric value and the lipids content did not differ among formulations. The sensory analysis had 57 evaluators. The cookies produced with chia and germinated millet had higher rates for flavor, texture and general impression. In general, all tested biscuits had good sensory acceptance and nutritional quality being an alternative to increase the consumption of bioactive compounds and antioxidants. |
| first_indexed | 2024-04-13T11:18:57Z |
| format | Article |
| id | doaj.art-7c95235d8291451dbb84a6e8dfb09e9b |
| institution | Directory Open Access Journal |
| issn | 0004-0622 2309-5806 |
| language | English |
| last_indexed | 2024-04-13T11:18:57Z |
| publishDate | 2021-09-01 |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-7c95235d8291451dbb84a6e8dfb09e9b2022-12-22T02:48:53ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06222309-58062021-09-01713218227https://doi.org/10.37527/2021.71.3.006Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysisGabriela da Silva Fonte Bôa0https://orcid.org/0000-0002-1495-0109Bárbara Pereira da Silva1https://orcid.org/0000-0003-1096-456XMaria Inês de Souza Dantas2https://orcid.org/0000-0001-9733-993XFátima Ladeira Mendes Duarte3https://orcid.org/0000-0001-5393-282XHercia Stampini Duarte Martino4https://orcid.org/0000-0002-8565-8439Mirella Lima Binoti5https://orcid.org/0000-0001-5274-8588Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, ViçosaFaculdade Dinâmica do Vale do Piranga, Departamento de Nutrição, Ponte NovaUniversidade Federal de Viçosa, Departamento de Nutrição e Saúde, ViçosaUniversidade Federal de Viçosa, Departamento de Nutrição e Saúde, ViçosaUniversidade Federal de Viçosa, Departamento de Nutrição e Saúde, ViçosaUniversidade Federal de Viçosa, Departamento de Nutrição e Saúde, ViçosaThe objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5% probability. The F-millet formulation showed the least humidity content (4.59 ± 0.25g/100g), while chia containing cookies showed lesser concentrations of carbohydrates (F-sorghum + chia: 44.35 ± 4.34g/100g and F-millet + chia: 41.03 ± 1.40g/100g) and higher ash content (F-sorghum + chia: 3.80 ± 0.02g/100g and F-millet + chia: 3.42 ± 0.24g/100g) and of protein (F-sorghum + chia: 15.38 ± 0.44 g/100g and F-millet + chia: 18.06 ± 0.53 g/100g). The caloric value and the lipids content did not differ among formulations. The sensory analysis had 57 evaluators. The cookies produced with chia and germinated millet had higher rates for flavor, texture and general impression. In general, all tested biscuits had good sensory acceptance and nutritional quality being an alternative to increase the consumption of bioactive compounds and antioxidants.https://www.alanrevista.org/ediciones/2021/3/art-6/dietary fiberhealth benefitgluten free dietnutritional valuesensorial analysis |
| spellingShingle | Gabriela da Silva Fonte Bôa Bárbara Pereira da Silva Maria Inês de Souza Dantas Fátima Ladeira Mendes Duarte Hercia Stampini Duarte Martino Mirella Lima Binoti Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis Archivos Latinoamericanos de Nutrición dietary fiber health benefit gluten free diet nutritional value sensorial analysis |
| title | Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis |
| title_full | Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis |
| title_fullStr | Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis |
| title_full_unstemmed | Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis |
| title_short | Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis |
| title_sort | sorghum germinated millet and chia cookies development chemical composition and sensory analysis |
| topic | dietary fiber health benefit gluten free diet nutritional value sensorial analysis |
| url | https://www.alanrevista.org/ediciones/2021/3/art-6/ |
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