Journal of Experimental Food Chemistry

Department of Food Science, Takoradi Technical University, P. O. Box 256, Takoradi, Ghana

Publications

• Research Article   
  Development of Sorghum-Based Shortbread Biscuits
  Author(s): 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 .. Read More»
  DOI: 10.37421/2472-0542.2023.9.438

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