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Table 1 Blend formulation and recipe for cookies production

From: Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies

 

Sample codes

WF100 (control)

SF50

SF55

SF60

SF65

CBF50

CBF55

CBF60

CBF65

Wheat flour (g)

100

0

0

0

0

0

0

0

0

Sorghum flour (g)

0

50

55

60

65

45

40

35

30

Cardaba banana flour (g)

0

45

40

35

30

50

55

60

65

Defatted sesame seed meal (g)

0

5

5

5

5

5

5

5

5

Shortening (g)

36

36

36

36

36

36

36

36

36

Baking powder (g)

1

1

1

1

1

1

1

1

1

Salt (g)

1

1

1

1

1

1

1

1

1

Sugar (g)

40

40

40

40

40

40

40

40

40

Egg (1 whole)

1

1

1

1

1

1

1

1

1

Milk (g)

10

10

10

10

10

10

10

10

10

  1. SF Sorghum flour, CBF Cardaba banana flour, SM Sesame seed meal flour, WF100 100 wheat flour, SF50 - 50:45:5, SF55 - 55:40:5, SF60 - 60:35:5, SF65 - 65:30:5, CBF50 - 45:50:5, CBF55 - 40:55:5, CBF60 - 35:60:5, CBF65 - 30:65:5 of SF:CBF:SM, respectively
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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