Industrial and environmental transition
The SORBISAL project - sorghum: a promising cereal for the food transition
31
Jan
Published on : 31/01/2025
The SORBISAL project - sorghum: a promising cereal for the food transition
Sorghum is the 5th most widely grown cereal in the world. With its low water and input requirements, this gluten-free cereal is particularly interesting in the current context of climate change and food transition.
The aim of the SORBISAL project was to develop a gluten-free sorghum and chickpea-based savory aperitif cookie, with a minimum of ingredients for the sake of naturalness and compatible with the use of industrial biscuit-making technology.
This project enabled :
- Develop an optimized formulation based on sorghum/chickpea ratios, oil quantity and hydration.
- Validate the feasibility of pilot-scale production (rotary technology).
- Set up characterization protocols and validate a multi-criteria predictive analytical approach (flour, dough, cookie).
This project could be the starting point for the development of a sorghum food chain in Europe, by working on the links between upstream and downstream, and continuing the characterization & analysis of different sorghum varieties in relation to different applications.
Project funded by Carnot Qualimentcoordinated by SayFood Research Unitwith contributions from the CTCPA Cereals team.
