Textural and functional analysis of sorghum flour cookies as ice cream inclusions  

作　　者：J.S.Myers Scott R.Bean F.M.Aramouni X.Wu K.A.Schmidt 

机构地区：[1]Food Science Institute,Kansas State University Manhattan,KS,USA [2]United States Department of Agriculture,Manhattan,KS,USA [3]Department of Animal Science and Industry,Kansas State University,Manhattan,KS,United States of America

出　　处：《Grain & Oil Science and Technology》2023年第2期100-111,共12页粮油科技（英文版）

基　　金：The authors would like to extend an expression of gratitude to the USDA for analyzing particle sizes on the two flour samples.Masters'candidate Janae Brown in the Food Science Institute at Kansas State University(Manhattan,KS,USA)assisted in taking pictures for this publication.The authors acknowledge support from the Kansas State University Research and Extension,publication number 23-087-J.Mention of trade names or commercial products in this publication is solely for providing specific information and does not imply recommendation or endorsement by the U.S.Department of Agriculture.The USDA is an equal opportunity provider and employer.This work was supported in part by the U.S.Department of Agriculture,Agricultural Research Service.

摘　　要：Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.

关 键 词：COOKIE SORGHUM Inclusion GLUTEN-FREE Ice cream 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]