Revista de química alimentaria experimental

Development of Sorghum-Based Shortbread Biscuits

Abstract

Adelaide Spio-Kwofie*

Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this project is to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. In order to produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. Experimental and a descriptive approach design were used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions pertaining to sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.