Effects of baking on γ-aminobutyric acid and free phenolic acids from gluten-free cookies made with native and malted whole sorghum flours

摘要

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.