ArticleFood science & nutrition2022
Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder.Molecules (Basel, Switzerland) · 2025Article
- Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production.Foods (Basel, Switzerland) · 2025Article
- Effect of Fermentation Time on the Physicochemical Properties and Phenolic Composition of Malted Finger Millet Beverages.Food science & nutrition · 2025Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.Foods (Basel, Switzerland) · 2023Review
- Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.Foods (Basel, Switzerland) · 2023Article
- Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.Food science & nutrition · 2022Article
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Authors and funding
1 author.
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Abstract
Sorghum and millet are rich in nutrients and bioactive compounds. They can enhance nutrition and health. This study was aimed to develop sorghum-millet gluten-free cookies from sorghum and millet composite flour. Cookies were made using 100% wheat WF100%, sorghum SF100% ,and millet MF100% flours and composite flours of 25% sorghum-75% millet (SF25%-MF75%), 50% sorghum-50% millet (SF50%-MF50%), and 75% sorghum-25% millet (SF75%-MF25%). The physicochemical, nutritional, bioactive, and sensory quality attributes of the developed cookies were evaluated. The results of flours displayed that the highest values of peak viscosity and final viscosity were observed in SF100%, breakdown and pasting temperature were observed in WF100%, setback viscosity in composite flour of SF25%-MF75%, and hardness and chewiness in WF 100%. Regarding cookies analysis results, the highest values of hardness were shown in WF100% and SF100% cookies, and the highest water activity was observed in the cookies of (SF25%-MF75% and SF50%-MF50%), and the (SF75%-MF25%) cookies had the best diameter and thickness. The lowest water-holding capacity (WHC) and oil-holding capacity (OHC) were found in (WF100%) cookies, while they were high in the cookies of SF and MF flours and their combinations (
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