Article: Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Sorghum Cookies

ABSTRACT

Cookies were produced from different sorghum flours to determine their potential as vectors of antioxidants. Different sorghum cultivars and their flour extraction rates were evaluated for their effects on phenolic content and antioxidant activity of the cookies. Consumer acceptance of the sorghum cookies was compared with that of wheat flour cookies. For each sorghum cultivar, cookies of 100% extraction rate flours had two to three times more total phenolics compared with those of 70% extraction rate flours, while antioxidant activity was 22-90% higher. Cookies of the condensed tannin sorghum had two to five times more phenolics compared with those of condensed tannin-free ...

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