Impacto glicêmico, características tecnológicas e nutricionais de biscoitos de farinha de sorgo

Abstract

This study aimed to evaluate the glycemic impact, as well as the technological and nutritional characteristics of gluten-free diet cookies made with different proportions of whole sorghum flour. Cookies were formulated with BRS 506 whole sorghum flour and rice flour following the gram the proportions of 50 (FS50), 75 (FS75) and 100 (FS100) g of sorghum flour/100 g of the total flours. In addition, a rice flour cookie was considered as a control. Cookies measurements, proximate composition chemical and sensorial analysis were determined. Subsequently, 10 healthy adults consumed the most accepted sorghum cookie in the sensory analysis and the control cookie, in two distinct sessions in a crossover study to evaluate the glycemic impact. Cookies containing sorghum flour had lower specific volume when compared to control ones. Regarding chemical composition, the sorghum cookies had lower water content, although there was no difference in the macronutrients and ash contents. FS100 showed a higher total phenolic and tannin content. However, there was no difference in antioxidant capacity among all formulations. The sensory analysis was conducted with 125 volunteers, of which 67.2% (n = 84) had never heard of sorghum, 85.6% (n = 107) reported never having consumed products made with this cereal, 60% (n = 75) choose to buy cookies based on "flavor" and 17.6% (n = 22) do so because "it is a healthy food". Regarding the consumption of sugar-free products, most participants have the habit of consuming diet products 52% (n = 65). The FS50 obtained the highest scores of color (7.26), appearance (7.06), flavor (6.96), texture (6.95) and aroma (6.63), including intention to purchase (6.29) and attitude scale (5.88), as well as in the acceptance index. There was no difference in the area under the curve between the FS50 (16690 ± 1502) and the control (17090 ± 1242). We concluded that the sorghum cookies presented technological and nutritional features similar to the control. Additionally, despite of the inclusion of sorghum flour in the cookies had increased the bioactive compounds content, the sorghum flour cookie, in the proportion FS50, did not reduce glycemic response.