Skip to main content
SpringerLink
Log in

Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies

  • Research
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profile is structurally different; thus, the blend of both can provide synergistic/complementary health benefits to the final product. This study analyzed the effect of baking process and the blend of cowpea flour (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fiber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3–5 times higher in cookies containing BSB compared to the others. There was a minor effect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data Availability

The data from the current study are available from the corresponding author and first author of the article on reasonable request.

Abbreviations

ABTS:

2,2’-Azinobis- (3-ethylbenzothiazoline-6-sulphonic acid)

AC:

Antioxidant capacity

BSB:

Black (tannin) sorghum bran

CD:

Celiac disease

CP:

Cowpea flour

db:

Dry basis

GAE:

Gallic acid equivalents

NCGS:

Non-celiac gluten sensitivity

NDF:

Neutral detergent fiber

ORAC:

Oxygen radical absorbing capacity

PC:

Phenolic compounds

Ri:

Rice flour

RS:

Resistant starch

SB:

Sorghum bran

TE:

Trolox equivalents

WSB:

White (tannin-free) sorghum bran

References

  1. Molina-Infante J, Santolaria S, Sanders DS, Fernández-Bañares F (2015) Systematic review: noncoeliac gluten sensitivity. Aliment Pharmacol Ther 41(9):807–820. https://doi.org/10.1111/apt.13155

    Article  CAS  PubMed  Google Scholar 

  2. Xu J, Zhang Y, Wang W, Li Y (2020) Advanced properties of gluten-free cookies, cakes, and crackers: a review. Trends Food Sci Tech 103:200–213. https://doi.org/10.1016/j.tifs.2020.07.017

    Article  CAS  Google Scholar 

  3. Fry L, Madden AM, Fallaize R (2018) An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK. J Hum Nutr Diet 31(1):108–120. https://doi.org/10.1111/jhn.12502

    Article  CAS  PubMed  Google Scholar 

  4. Queiroz VAV, da Aguiar AS, de Menezes CB, de Carvalho CWP, Paiva CL, Fonseca PC, da Conceição RRP (2018) A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties. J Cereal Sci 79:43–49. https://doi.org/10.1016/j.jcs.2017.10.001

    Article  CAS  Google Scholar 

  5. Anunciação PC, de Cardoso LM, Queiroz VAV, de Menezes CB, de Carvalho CWP, Pinheiro-Sant’Ana HM, de Alfenas RCG (2018) Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal. Eur J Nutr 57(1):251–257. https://doi.org/10.1007/s00394-016-1314-x

    Article  CAS  PubMed  Google Scholar 

  6. Anunciação PC, de Cardoso LM, de Alfenas RCG, Queiroz VAV, de Carvalho CWP, Martino HSD, Pinheiro-Sant’Ana HM (2019) Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: a randomized controlled trial. Food Res Int 119:693–700. https://doi.org/10.1016/j.foodres.2018.10.048

  7. Moraes EA, da Marineli RS, Lenquiste SA, Queiroz VAV, Camargo RL, Borck PC, Carneiro EM, Maróstica Júnior MR (2018) Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats. J Funct Foods 45:530–540. https://doi.org/10.1016/j.jff.2017.03.047

    Article  CAS  Google Scholar 

  8. Poquette NM, Gu X, Lee SO (2014) Grain sorghum muffin reduces glucose and insulin responses in men. Food Funct 5(5):894–899. https://doi.org/10.1039/C3FO60432B

    Article  CAS  PubMed  Google Scholar 

  9. Salazar-López NJ, González-Aguilar G, Rouzaud-Sández O, Robles-Sánchez M (2018) Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity. Food Sci Technol 38(3):369–382. https://doi.org/10.1590/fst.16017

  10. de Sousa AR, de Moreira MEC, Toledo RCL, dos Benjamin LA, Queiroz VAV, Veloso MP, de Reis KS, Martino HSD (2018) Extruded sorghum (Sorghum bicolor L.) reduces metabolic risk of hepatic steatosis in obese rats consuming a high fat diet. Food Res Int 112:48–55. https://doi.org/10.1016/j.foodres.2018.06.004

    Article  CAS  PubMed  Google Scholar 

  11. de Sousa AR, de Moreira MEC, Grancieria M, Toledo RCL, de Araújo FO, Mantovani HC, Queiroz VAV, Martino HSD (2019) Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet. J Funct Foods 58:282–291. https://doi.org/10.1016/j.jff.2019.05.009

    Article  CAS  Google Scholar 

  12. Moraes EA, Marineli RS, Lenquiste SA, Steel CJ, de Menezes CB, Queiroz VAV, Maróstica Júnior MR (2015) Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. Food Chem 180:116–123. https://doi.org/10.1016/j.foodchem.2015.02.023

    Article  CAS  PubMed  Google Scholar 

  13. Awika JM, Duodu KG (2017) Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties: a review. J Funct Foods 38(Part B):686–697. https://doi.org/10.1016/j.jff.2016.12.002

  14. Agah S, Kim H, Mertens-Talcott SU, Awika JM (2017) Complementary cereals and legumes for health: synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Mol Nutr Food Res 61(7):1600625. https://doi.org/10.1002/mnfr.201600625

  15. Ravisankar S, Agah S, Kim H, Talcott S, Wu C, Awika JM (2019) Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. Food Chem 279:88–97. https://doi.org/10.1016/j.foodchem.2018.12.006

    Article  CAS  PubMed  Google Scholar 

  16. Awika JM, Rose DJ, Simsek S (2018) Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct 9(3):1389–1409. https://doi.org/10.1039/c7fo02011b

    Article  CAS  PubMed  Google Scholar 

  17. Jnawali P, Kumar V, Tanwar B (2016) Celiac disease: overview and considerations for development of gluten-free foods. Food Sci Hum Wellness 5(4):169–176. https://doi.org/10.1016/j.fshw.2016.09.003

    Article  Google Scholar 

  18. Dizlek H (2020) Usage Potential of Various Wheat Flour Samples in Cookie Making. e-LSE 16(2):184–192

    Google Scholar 

  19. Tyagi A, Saravanan C, Wang Y, Bhattacharya B (2021) Solvent dependency of sorghum bran phytochemicals acting as potential antioxidants and antibacterial agents. Food Technol Biotech 59(1):31–43. https://doi.org/10.17113/ftb.59.01.21.6878

  20. Awika JM, Rooney LW, Waniska RD (2004) Anthocyanins from black sorghum and their antioxidant properties. Food Chem 90:293–301. https://doi.org/10.1016/j.foodchem.2004.03.058

    Article  CAS  Google Scholar 

  21. Awika JM, Yang L, Browning JD, Faraj A (2009) Comparative antioxidant. antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. LWT–Food Sci Technol 42(6):1041–1046. https://doi.org/10.1016/j.lwt.2009.02.003

  22. Ragaee S, Seetharaman K, Abdel-Aal E-SM (2014) The impact of milling and thermal processing on phenolic compounds in cereal grains. Crit Rev Food Sci 54:837–849. https://doi.org/10.1080/10408398.2011.610906

    Article  CAS  Google Scholar 

  23. Rahman MJ, Malunga LN, Eskin M, Eck P, Thandapilly SJ, Thiyam-Hollander U (2021) Valorization of heat-treated brewers’ spent grain through the identification of bioactive phenolics by UPLC-PDA and evaluation of their antioxidant activities. Front Nutr 8:634519. https://doi.org/10.3389/fnut.2021.634519

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  24. Chiremba C, Taylor J, Duodu K (2009) Phenolic content, antioxidant activity, and consumer acceptability of sorghum cookies. Cereal Chem 86(5):590–594

    Article  CAS  Google Scholar 

  25. Campelo FA, Henriques GS, Simeone MLF, Queiroz VAV, Silva MR, Augusti R, Melo JOF, Lacerda ICA, Araújo RLB (2020) Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332. J Brazil Chem Soc 31(4):788–802. https://doi.org/10.21577/0103-5053.20190243

    CAS  Google Scholar 

  26. Mesías M, Delgado-Andrade C (2017) Melanoidins as a potential functional food ingredient. Curr Opin Food Sci 14:37–42. https://doi.org/10.1016/j.cofs.2017.01.007

    Article  Google Scholar 

  27. Queiroz VAV, da Correia VTV, de Menezes CB, de Miguel RA, da Conceição RRP, Paiva CL, Figueiredo JEF (2020) Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. Pesqui Agropecu Bras 55:e02288. https://doi.org/10.1590/S1678-3921.pab2020.v55.02288

    Article  Google Scholar 

  28. Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46(Suppl 2):S33-50

    PubMed  Google Scholar 

  29. de Teixeira NC, Queiroz VAV, Rocha MC, Amorim ACP, Soares TA, Monteiro MAM, de Menezes CB, Schaffert RE, Garcia MAVT, Junqueira RG (2016) Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes. Food Chem 197(Part A):291–296. https://doi.org/10.1016/j.foodchem.2015.10.099

    Article  CAS  Google Scholar 

  30. Barros F, Awika JM, Rooney LW (2012) Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. J Agric Food Chem 60:11609–11617. https://doi.org/10.1021/jf3034539

    Article  CAS  PubMed  Google Scholar 

  31. FDA (2020) Daily value on the new nutrition and supplement facts labels. https://www.fda.gov/food/new-nutrition-facts-label/daily-value-new-nutrition-and-supplement-facts-labels. Accessed 10 Apr 2021

  32. ANVISA (2012) Agência nacional de vigilância sanitária.resolução RDC nº 54, de 12 de Novembro de 2012. Dispõe Sobre o Regulamento Técnico Sobre Informação Nutricional Complementar. http://portal.anvisa.gov.br/wps/wcm/connect/630a98804d7065b981f1e1c116238c3b/Resolucao+RDC+n.+54_2012. Accessed 9 Apr 2021

Download references

Acknowledgements

The authors would like to acknowledge the Empresa Brasileira de Pesquisa Agropecuária – Embrapa (Brazil) and Fundação de Amparo à Pesquisa do Estado de Minas Gerais – FAPEMIG (Brazil) for the financial support and to Dr. Joseph Awika at Texas A&M University, Department of Soil and Crop Sciences (USA) for providing laboratories for sample formulation and chemical analysis.

Funding

This work was supported by Embrapa and FAPEMIG.

Author information

Authors and Affiliations

  1. Brazilian Agricultural Research Corporation, Embrapa Milho E Sorgo, Sete Lagoas, MG, 35701-970, Brazil

    Valéria Aparecida Vieira Queiroz, Flávio Dessaune Tardin & José Edson Fontes Figueiredo

  2. Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, 77843, USA

    Valéria Aparecida Vieira Queiroz, Halef Dizlek & Joseph M. Awika

  3. Department of Food Engineering, Engineering Faculty, Osmaniye Korkut Ata University, 80000, Osmaniye, Turkey

    Halef Dizlek

  4. Department of Food Technology, Federal University of Viçosa, Viçosa, MG, 36570-900, Brazil

    Frederico Augusto Ribeiro de Barros

Authors
  1. Valéria Aparecida Vieira Queiroz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Halef Dizlek
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Frederico Augusto Ribeiro de Barros
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Flávio Dessaune Tardin
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. José Edson Fontes Figueiredo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Joseph M. Awika
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Valéria Aparecida Vieira Queiroz: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Validation, Visualization, Writing – original draft, Writing – review & editing. Halef Dizlek: Data curation, Formal analysis, Investigation, Methodology, Software, Visualization, Writing – review & editing. Frederico Augusto Ribeiro de Barros: Writing – review & editing. Flávio Dessaune Tardin: Formal analysis. José Edson Fontes Figueiredo: Writing – review & editing. Joseph M. Awika: Conceptualization, Funding acquisition, Resources, Supervision, Validation, Writing – review & editing.

Corresponding author

Correspondence to Halef Dizlek.

Ethics declarations

Ethics Approval

This article does not contain any studies on human or animal objects.

Consent to Participate

Not applicable.

Consent for Publication

Not applicable.

Conflicts of Interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

The actual work was done at Texas A&M University Department of Soil & Crop Sciences, College Station, TX 77843, USA.

Supplementary Information

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Queiroz, V.A.V., Dizlek, H., de Barros, F.A.R. et al. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies. Plant Foods Hum Nutr 77, 552–559 (2022). https://doi.org/10.1007/s11130-022-01002-0

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-022-01002-0

Keywords

Search

Navigation