Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

Abstract

Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of glutenfree cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra-and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

“…The paddle rotated at 960 rpm for 10 s, then 160 rpm for the rest of the experiment. Data were collected in triplicate and processed using Thermocline window software according to the method followed by Shahzad et al [ 50 ].…”

Secondary metabolites in sorghum and its characteristics

“…As a cereal commodity that contains complex carbohydrates and a source of dietary fiber, sorghum has the potential to be developed as a functional food ingredient. Sorghum also has the potential to be developed as a gluten-free food that is suitable for consumption by people with chronic enteropathic disorders defined as celiac disease or gluten intolerance (Benkadri et al, 2018;Pestorić et al, 2017;Shahzad et al, 2021).…”

Comparative effect of Fenugreek and Cinnamon on management of newly diagnosed cases of Type-2 Diabetes Mellitus

“…All foods which contain biologically active ingredients are considered to be functional foods because of their health benefits associated with prevention of certain NCDs like DM. Many studies focused on the herbal remedies which played role in the treatment of Diabetes (Acevedo et al, 2017;Choudhury et al, 2017;Shahzad et al, 2020). There were 451 million people with T2DM all over the world by year 2017, and this number was expected to rise to 693 million by year 2045 (Ogurtsova et al, 2017).…”