Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), palm (RPO), red (or crude) (CPO) physicochemical characteristics gluten-free sorghum was evaluated compared to control produced with a margarine (M20).
 Methodology: RCO RPO were incorporated at level 20 % CPO 16%. The determined according standard methods analysis.
 Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, energy value ranged respectively between 0.12 ± 0.05 1.72 0.02 ; 2.00 0.00 2.34 0.01% (g/100g DM) 6.91 0,08 7.49 0.07% 20.61 0.01 25.62 0.53% 61.71 0.52 65.79 0.23% 3.41 8.02 2.04% 7.01 7.36 0.00; 0.03± 0.11 H2SO4 462.70 8.17 505.79 ±5.32 Kcal. use induced significantly increase content. But, moisture, fat, sugar experimental are accordance recommended guidelines codex Alimentarius supplementary foods for older infants young children.
 Conclusion: RCO, exhibit potential be used as substitutes interesting nutritional values.