出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile - TPA. Five formulations were processed, as follows: control - 0%; F1 - 25%; F2 - 50%; F3 - 75% and F4 - 100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 – 32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 – 100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.
