The influence of sorghum–wheat composite flour on the rheological properties of biscuits.

Sorghum is the fifth most important cereal worldwide. The production of biscuits from composite flour (wheat/sorghum) has been investigated in many research papers. The use of this composite flour is increasing due to its nutritional properties, which make the product highly desirable and acceptable. The concentration of sorghum flour added to wheat flour is a concern when it comes to producing a high-quality product. In order to better understand the functional properties of sorghum–wheat composite flour, this study was carried out. A questionnaire was designed and distributed among Bekaa participants in Lebanon in order to evaluate people’s knowledge on Bekaa’s market with regard to sorghum flour and the health benefits of this flour, and to determine their interest in and preferences (production and consumption wise) towards trying a new product containing sorghum flour. After the answers were collected, a sensory analysis experiment was performed. Different concentrations of sorghum flour/wheat flour (w/w) were tested at day 7 and day 0 at the following percentages (0%, 25%, 50%, and 75%). Biscuits made from 50% sorghum flour had the best average scores for the sensory attributes. The results of the experiments show that the increase in the concentration of sorghum had a significant effect on the appearance and aroma of biscuits. Overall, Sorghum flour has been proven, in our research, to produce biscuits of a better quality when introduced at lower concentrations.