Evaluation of the quality and sensory attributes of cookies produced from sorghum-wheat flour blends

Abstract

This study investigates the physicochemical properties, proximate composition, and sensory characteristics of wheat flour, sorghum flour, and their composite blends in cookie production. The physicochemical analysis revealed that increasing sorghum flour substitution decreased bulk density, dispersibility, water-binding capacity, and swelling power, indicating the influence of gluten on these functional properties. The proximate composition analysis showed that higher sorghum flour levels increased moisture, ash, crude fiber, protein, and fat, while starch and sugar content declined. Cookies formulated with increasing levels of sorghum flour exhibited significant changes in physical properties, including reduced spread ratio, height, and weight, alongside a decline in break strength and cookie flow. Sensory evaluation results indicated that cookies with up to 30% sorghum flour substitution were well accepted by panelists, with no significant differences in taste and texture compared to the control. However, higher substitution levels (40%-50%) led to noticeable color, texture, and acceptability changes. The findings suggest incorporating sorghum flour into wheat-based products can enhance nutritional value while maintaining acceptable sensory and functional properties. This makes it a viable alternative for developing nutritious and gluten-free bakery products.