Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources
Mahamadé Goubgou
Doctoral School of Sciences and Technology, Laboratory of Applied Biochemistry and Immunology (LABIA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso and Department of Food Technology (DTA), Research Institute of Applied Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso.
Fabrice Bationo
Department of Food Technology (DTA), Research Institute of Applied Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso.
Laurencia Toulsoumdé Songré Ouattara
Department of Food Technology (DTA), Research Institute of Applied Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso.
Daouda Fofana
Department of Food Technology (DTA), Research Institute of Applied Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso.
Yves Traoré
Doctoral School of Sciences and Technology, Laboratory of Applied Biochemistry and Immunology (LABIA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
Savadogo Aly *
Doctoral School of Sciences and Technology, Laboratory of Applied Biochemistry and Immunology (LABIA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies was evaluated and compared to control gluten-free cookies produced with a margarine (M20).
Methodology: RCO and RPO were incorporated at the level of 20 % and CPO at the level of 16%. The physicochemical characteristics were determined according to standard methods of analysis.
Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, and energy value were ranged respectively between 0.12 ± 0.05 and 1.72 ± 0.02 % ; 2.00 ± 0.00 and 2.34 ± 0.01% (g/100g DM) ; 6.91 ± 0,08 and 7.49 ± 0.07% (g/100g DM) ; 20.61 ± 0.01 and 25.62 ± 0.53% (g/100g DM) ; 61.71 ± 0.52 and 65.79 ± 0.23% (g/100g DM) ; 3.41 ± 0.52 and 8.02 ± 2.04% (g/100g DM) ; 7.01 ± 0.00 and 7.36 ± 0.00; 0.03± 0.00 and 0.11 % of H2SO4 ; 462.70 ± 8.17 and 505.79 ±5.32 Kcal. The use of RCO and RPO induced significantly increase of the fat content. But, the moisture, ash, fat, sugar and the energy of the experimental and control cookies are in accordance with the recommended value of the guidelines of codex Alimentarius on supplementary foods for older infants and young children.
Conclusion: RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine in the production of gluten-free cookies with interesting nutritional values.
Keywords: Cottonseeds oil, palm oil, gluten-free sorghum cookies, physicochemical characteristics, Burkina Faso