Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa

The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour, sesame paste, and Moringa oleifera leaf powder. Ten formulations were developed, including a control sample without moringa, using a mixture design that generated different combinations between sorghum flour, sesame paste, and powdered moringa. Moringa-enriched biscuits showed significant nutritional improvements, with protein increasing by 40% (12.07–16.93%), fiber by 92% (2.78–5.34%), polyphenols more than twofold (52.88–120.66 mg GAE/100 g), and flavonoids more than threefold (110.44–335.30 mg QE/100 20 g). Technological properties such as rheology, texture, color, and water activity varied with formulation. Moringa addition darkened biscuits (L* 35.61–49.74) and increased hardness by 62% (20.53–33.19 N). All doughs exhibited dominant viscoelastic behavior (G′ > G″), with higher sorghum levels leading to increased viscoelasticity. FTIR analysis confirmed characteristic functional groups of carbohydrates, lipids, and proteins across samples. Sensory evaluation indicated good overall acceptance, with a preference for the control sample and the sorghum-rich formulation (F4), which contained the lowest amounts of sesame paste and powdered moringa. Overall, Moringa oleifera enhances both nutritional and technological properties of gluten-free biscuits; therefore, it can contribute to the development of functional products from local resources.