Development of functional muffin products made from sorghum and sea buckthorn

In modern nutrition, functional food products could have a significant role amending chronic diseases and reducing inflammation. In this study, a gluten-free bakery product was developed using a sorghum-based flour enriched with sea buckthorn berry flour. Total phenol and flavonoid content and antioxidant capacities of flours and products were analysed together with their rheological properties such as water and oil absorption capacity, swelling index, and texture analysis. We found that sorghum flour enriched with 5% sea buckthorn flour is an excellent source of total phenols and flavonoids with significant amounts present. They showed high antioxidant potential, with DPPH value of 4.30 µmol Trolox equivalent/g. These bioactive properties were preserved during the baking process, with a 1-1.5-fold increase in phenol content and antioxidant activities compared to the dough. Overall, the developed flour mixture is a promising base ingredient for functional and gluten-free bakery products.