GLUTEN-FREE COOKIE FORMULA BASED ON SORGUM FLOUR WITH THE ADDITION OF RED GINGER POWDER

Abstract

This invention relates to the formula and process of making cookies based on sorghum flour (Sorghum bicolor L. Moench) with the addition of red ginger powder (Zingiber officinale var. rubrum) as a gluten-free functional food based on local Indonesian raw materials. The developed formula consists of sorghum flour as the main ingredient, red ginger powder, margarine, brown sugar, chicken eggs, and salt. This product inherently contains the bioactive compounds gingerol and shogaol from red ginger as natural added value, making it an alternative gluten-free cookie with functional value based on local resources.