Uman National University | today: 12/25/2025
| Author(s) |
Войтовська В.І., , , Yevchuk Y.V., , , Uman National University of Horticulture |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 486-501 | index UDK | 664.937.4:664.8+664.9 | DOI | 10.32782/2415-8240-2025-107-1-486-501 (Link) |
| Abstract | The study examined the effect of sorghum and rice flour content on changes in the biochemical composition, physicochemical properties, and shelf life of cruffins during storage. It was established that reduction in phenolic compounds was observed in all variants; however, their initial concentration was higher in samples with a greater proportion of alternative flour (up to 85.2 mg/100 g at 100% substitution). A gradual decrease in moisture content was noted, leading to an increase in product hardness, particularly at high levels of sorghum and rice flour (from 8.6 N to 13.5 N). The protein content remained relatively stable, while acidity increased, which may be attributed to enzymatic processes. It was found that products containing 10–15% gluten-free flour exhibited an optimal balance of antioxidant stability, texture, and sensory characteristics. At concentrations of 20–25%, excessive texture densification was observed. The control sample (100% wheat flour) demonstrated the fastest quality loss (7 days of storage), whereas samples with 25% sorghum + 25% rice flour maintained stability for up to 14 days, and those with 100% alternative flour remained stable for up to 30 days. Fat content varied depending on the flour ratio, and its degradation influenced the aromatic properties of the products. During storage, carbohydrate content decreased (up to 41.0%), likely due to starch hydrolysis. The reduction in phenolic compounds (down to 37.5 mg/100 g by the 60th day) indicated antioxidant oxidation, which affected overall product quality. Moisture loss was most pronounced in samples containing sorghum and rice flour, explained by their high hygroscopicity. Organoleptic scores declined from 8.6 to 6.5 points over 60 days, reflecting degradation of consumer characteristics. Thus, increasing the proportion of sorghum and rice flour positively influenced the shelf life of cruffins; however, concentrations exceeding 20–25% resulted in deteriorated textural and sensory properties. The optimal ratio was found to be 3–15%, ensuring a balance between storage duration and product quality. | ||
| Key words | ratio, proteins, fats, acidity, hardness, moisture | ||