Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native or extruded sorghum flour

Background and objectives Sorghum (Sorghum bicolor(L.) Moench) is the fifth leading cereal crop in the world. In recent years, sorghum has gained increasing popularity not only in areas of poor soil quality producing the same amount of fodder as corn but also for its nutrition and functional characteristics. In this study, a fuzzy mathematical model was used in the sensory assessment of wheat, sorghum, and extrusion sorghum flour biscuits to improve the reliability of the conclusion. Findings The results showed that sorghum flour (SF) and extrusion sorghum flour (ESF-80, ESF-100 and ESF-120. 80,100 and 120 represent different extrusion temperatures respectively) improved the RS of wheat flour (WF). However, tannins are present in SF and ESF-100 but not in ESF-80 and ESF-120. For the biscuit samples, the WF + SF biscuit (WSFB) and WF + ESF biscuit (WESFB) had more RS. All of the types of biscuits had no tannins, and the amino acid contents were all approximately the same. The fuzzy mathematical model of biscuit sensory assessment indicated that optimum formulations added ESF-80. Conclusions This study shows that ESF-80 addition improves the nutrition, health composition, and sensory acceptability of biscuits. Significance and novelty These results are important for biscuit producers who need more resistant starch in their productions. Our study is the first to provide a fuzzy mathematical model on the sensory assessment of wheat, sorghum, and extrusion sorghum flour biscuits.