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Effects of baking on γ‐aminobutyric acid and free phenolic acids from gluten‐free cookies made with native and malted whole sorghum flours
Author(s) -
Garzón Antonela G.,
Erben Melina,
Osella Carlos A.,
Drago Silvina R.
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14571
Subject(s) - food science , sorghum , gluten free , ingredient , chemistry , population , functional food , gluten , biology , agronomy , demography , sociology
Optimal cookies formulation was determined by conducting an experimental design and used to make gluten‐free products with native and malted, white and red sorghum flours. Cookies were evaluated regarding physicochemical, sensory, nutritional, and bio‐functional properties. The cooking effect was determined by comparing the content of bioactive compounds before and after baking. Cookies based on malted sorghum flours showed higher protein digestibility (42% vs. 38%), chemical score (98% for malted red sorghum cookies), and bio‐functional components (GABA and free phenolic acids) than those made with native sorghum flours. Moreover, the cooking process increased the extractability of phenolic acids and maintained a high level of GABA. White and red sorghum flours could be a potential biofunctional gluten‐free ingredient, with high bakery, sensory, and bio‐functional attributes. Moreover, cookies could be a good vehicle for bioactive compounds since the mild heat treatment used for baking. Practical applications The increased demand for functional foods and new foods suitable for the celiac population by consumers creates a challenge for food scientists and technologists. Even though scientists often study different bioactive compounds and healthy food ingredients, most of the studies do not cover the effects of cooking on these bioactive compounds in specific foods, which involve different conditions of humidity, temperatures and times. In this sense, native and malted whole sorghum flours are an interesting alternative of whole grain‐gluten‐free ingredients. Cookies made with these ingredients showed good sensory and cooking characteristics, as well as a high content of bioactive compounds. Moreover, the cooking process increased the bioactive potential. Thus, cookies made with white and red sorghum flours could be a very good vehicle for these compounds. This work could be used by the food industry to obtain new gluten‐free products with biofunctional properties.