Optimization of Gluten Free Cookies from Red and White Sorghum Flours

Autores
De Petre, N; Erben, Melina; de la Torre, M.; Osella, C.A.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation and red/white sorghum flours as categorical variable, was used to obtain the optimal gluten free cookie formulation. Resulting cookies were subjected to sensory evaluation being flavour, fragility and crispiness evaluated responses. After that, the optimal formulation was obtained being GG and BP significant variables whereas sorghum flour did not showed statistical significance. Also proximal composition, total phenols and antioxidant activity as 1,1-diphenyl-2-picrylhydrazyl (DPPH) sequestering activity were evaluated in optimized red (RSC) and white (WSC) sorghum cookies. In spite of being total polyphenols contents of RSC (280±1.83 mg tannic acid equivalents./100 g) higher than that from WSC (73±1.91 mg tannic acid equivalents /100 g), evaluated DPPH scavenging activity was important in both cookies. Consuming a portion (30g) of them would provide a DPPH scavenging capacity of 572 mg and 544 mg ascorbic acid equivalent from RSC and WSC, respectively, which could be compared to the one provide from a 100 g portion of strawberries. Resulting sorghum cookies would contribute to a more diverse and nutritious diet for celiac people.
Fil: De Petre, N. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de la Torre, M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Osella, C.A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
SORGHUM
MELANOIDINS
GLUTEN FREE COOKIES
CELIAC DISEASE
ANTIOXIDANT ACTIVITY
TOTAL POLYPHENOLS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/76145
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/76145
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of Gluten Free Cookies from Red and White Sorghum FloursDe Petre, NErben, Melinade la Torre, M.Osella, C.A.SORGHUMMELANOIDINSGLUTEN FREE COOKIESCELIAC DISEASEANTIOXIDANT ACTIVITYTOTAL POLYPHENOLShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation and red/white sorghum flours as categorical variable, was used to obtain the optimal gluten free cookie formulation. Resulting cookies were subjected to sensory evaluation being flavour, fragility and crispiness evaluated responses. After that, the optimal formulation was obtained being GG and BP significant variables whereas sorghum flour did not showed statistical significance. Also proximal composition, total phenols and antioxidant activity as 1,1-diphenyl-2-picrylhydrazyl (DPPH) sequestering activity were evaluated in optimized red (RSC) and white (WSC) sorghum cookies. In spite of being total polyphenols contents of RSC (280±1.83 mg tannic acid equivalents./100 g) higher than that from WSC (73±1.91 mg tannic acid equivalents /100 g), evaluated DPPH scavenging activity was important in both cookies. Consuming a portion (30g) of them would provide a DPPH scavenging capacity of 572 mg and 544 mg ascorbic acid equivalent from RSC and WSC, respectively, which could be compared to the one provide from a 100 g portion of strawberries. Resulting sorghum cookies would contribute to a more diverse and nutritious diet for celiac people.Fil: De Petre, N. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de la Torre, M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Osella, C.A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaVup Food Research Inst2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/76145De Petre, N; Erben, Melina; de la Torre, M.; Osella, C.A.; Optimization of Gluten Free Cookies from Red and White Sorghum Flours; Vup Food Research Inst; Journal Of Food And Nutrition Research; 4; 10; 10-2016; 671-6762333-11191336-8672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jfnr/4/10/7/index.htmlinfo:eu-repo/semantics/altIdentifier/doi/10.12691/jfnr-4-10-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:53:27Zoai:ri.conicet.gov.ar:11336/76145instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:53:27.999CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of Gluten Free Cookies from Red and White Sorghum Flours
title Optimization of Gluten Free Cookies from Red and White Sorghum Flours
spellingShingle Optimization of Gluten Free Cookies from Red and White Sorghum Flours
De Petre, N
SORGHUM
MELANOIDINS
GLUTEN FREE COOKIES
CELIAC DISEASE
ANTIOXIDANT ACTIVITY
TOTAL POLYPHENOLS
title_short Optimization of Gluten Free Cookies from Red and White Sorghum Flours
title_full Optimization of Gluten Free Cookies from Red and White Sorghum Flours
title_fullStr Optimization of Gluten Free Cookies from Red and White Sorghum Flours
title_full_unstemmed Optimization of Gluten Free Cookies from Red and White Sorghum Flours
title_sort Optimization of Gluten Free Cookies from Red and White Sorghum Flours
dc.creator.none.fl_str_mv De Petre, N
Erben, Melina
de la Torre, M.
Osella, C.A.
author De Petre, N
author_facet De Petre, N
Erben, Melina
de la Torre, M.
Osella, C.A.
author_role author
author2 Erben, Melina
de la Torre, M.
Osella, C.A.
author2_role author
author
author
dc.subject.none.fl_str_mv SORGHUM
MELANOIDINS
GLUTEN FREE COOKIES
CELIAC DISEASE
ANTIOXIDANT ACTIVITY
TOTAL POLYPHENOLS
topic SORGHUM
MELANOIDINS
GLUTEN FREE COOKIES
CELIAC DISEASE
ANTIOXIDANT ACTIVITY
TOTAL POLYPHENOLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation and red/white sorghum flours as categorical variable, was used to obtain the optimal gluten free cookie formulation. Resulting cookies were subjected to sensory evaluation being flavour, fragility and crispiness evaluated responses. After that, the optimal formulation was obtained being GG and BP significant variables whereas sorghum flour did not showed statistical significance. Also proximal composition, total phenols and antioxidant activity as 1,1-diphenyl-2-picrylhydrazyl (DPPH) sequestering activity were evaluated in optimized red (RSC) and white (WSC) sorghum cookies. In spite of being total polyphenols contents of RSC (280±1.83 mg tannic acid equivalents./100 g) higher than that from WSC (73±1.91 mg tannic acid equivalents /100 g), evaluated DPPH scavenging activity was important in both cookies. Consuming a portion (30g) of them would provide a DPPH scavenging capacity of 572 mg and 544 mg ascorbic acid equivalent from RSC and WSC, respectively, which could be compared to the one provide from a 100 g portion of strawberries. Resulting sorghum cookies would contribute to a more diverse and nutritious diet for celiac people.
Fil: De Petre, N. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de la Torre, M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Osella, C.A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation and red/white sorghum flours as categorical variable, was used to obtain the optimal gluten free cookie formulation. Resulting cookies were subjected to sensory evaluation being flavour, fragility and crispiness evaluated responses. After that, the optimal formulation was obtained being GG and BP significant variables whereas sorghum flour did not showed statistical significance. Also proximal composition, total phenols and antioxidant activity as 1,1-diphenyl-2-picrylhydrazyl (DPPH) sequestering activity were evaluated in optimized red (RSC) and white (WSC) sorghum cookies. In spite of being total polyphenols contents of RSC (280±1.83 mg tannic acid equivalents./100 g) higher than that from WSC (73±1.91 mg tannic acid equivalents /100 g), evaluated DPPH scavenging activity was important in both cookies. Consuming a portion (30g) of them would provide a DPPH scavenging capacity of 572 mg and 544 mg ascorbic acid equivalent from RSC and WSC, respectively, which could be compared to the one provide from a 100 g portion of strawberries. Resulting sorghum cookies would contribute to a more diverse and nutritious diet for celiac people.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/76145
De Petre, N; Erben, Melina; de la Torre, M.; Osella, C.A.; Optimization of Gluten Free Cookies from Red and White Sorghum Flours; Vup Food Research Inst; Journal Of Food And Nutrition Research; 4; 10; 10-2016; 671-676
2333-1119
1336-8672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/76145
identifier_str_mv De Petre, N; Erben, Melina; de la Torre, M.; Osella, C.A.; Optimization of Gluten Free Cookies from Red and White Sorghum Flours; Vup Food Research Inst; Journal Of Food And Nutrition Research; 4; 10; 10-2016; 671-676
2333-1119
1336-8672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jfnr/4/10/7/index.html
info:eu-repo/semantics/altIdentifier/doi/10.12691/jfnr-4-10-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Vup Food Research Inst
publisher.none.fl_str_mv Vup Food Research Inst
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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