Advanced technologies for developing sorghum-based biscuits
Iliana Lazova-Borisova
, Stanimir Enchev, Radena Nenova
Abstract: The aim of the present scientific research was to develop innovative approaches for obtaining grain-based foods with the addition of plant raw materials of high biological value. The raw plant materials used for the preparation of the innovative products are rye, which is milled into the flour variety "Bul Millennium", and sorghum, variety "Maxibel". For the preparation of the flour mixtures, Bulgarian varieties of raw materials are used, as well as additional raw materials. The article shows the technological indicators of the products, the mineral composition of the flour and the finished products. When adding whole grain organic rye flour and organic sorghum flour (40:60, 30:70, 20:80 and 10:90) with the addition of 10% apple pectin, pasta products are obtained that are intended for people with specific health needs. From the scientific study it was found that in different ratios (40:60, 30:70, 20:80 and 10:90) with the addition of 10% apple pectin, the rheological properties are significantly different in the different types of mixes, innovative cereal products are obtained basis, in which different values of the macro and micro elements are observed, the flour mixes are rich in iron and have good baking properties. Regarding the iron in the organic flour from rye and sorghum in the different ratios (40:60, 30:70, 20:80 and 10:90), with the addition of 10% apple pectin is as follows: 71.11 mg/kg; 78.80 mg/kg; 83.69 mg/kg; 88.73 mg/kg. The finished products are characterized by high volume and high biological value.
Keywords: bio; flour; rye; sorghum; wholegrain
Citation: Lazova-Borisova, I., Enchev, S. & Nenova, R. (2026). Advanced technologies for developing sorghum-based biscuits. Bulg. J. Agric. Sci., 32(3), 750–755
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| Date published: 2026-06-25
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