Development of sorghum‐based shortbread biscuits from “muskwari” flour

Abstract

In order to produce biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal

Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour

“…The ash decreases around 3 values with the addition of PSP flour ranging from 85-90 gr, because an increase in PSP flour does not have a significant effect on the ash content of the biscuits. Ash is an element of minerals or inorganic substances contained in food (Monti, Virgilio, & Ventury, 2018;Darman, Sidoine, & Lendzemo, 2020).…”

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

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