Technological, Functional, and Sensory Evaluation of Sorghum Extruded Snacks Enriched with Chokeberry Pomace

This study investigated the effect of enriching extruded sorghum-based snacks with chokeberry (Aronia melanocarpa) pomace on their nutritional, functional, and sensory properties. The formulations varied from 100% sorghum (the control) to blends with up to 30% pomace, with selected samples supplemented with 1% cinnamon. Increasing the pomace content was accompanied by a marked rise in total monomeric anthocyanins (from not detected in the control to 25.12 mg/100 g at 30% pomace) and significantly enhanced antioxidant activity. Free DPPH values increased from 3.45 to 18.65 mmol TE/100 g, while Free ABTS values rose from 3.12 to 25.98 mmol TE/100 g. The highest antioxidant capacity was observed in samples containing 27–30% pomace. The incorporation of cinnamon (1%) further improved antioxidant activity compared to corresponding formulations without cinnamon (e.g., Free DPPH up to 10.79 mmol TE/100 g at 13% pomace). Higher pomace levels also produced increased crispiness and brittleness due to increased insoluble fiber content. Response surface methodology and artificial neural networks confirmed strong links among the formulation, processing conditions, and product quality. Sensory evaluation revealed overall liking scores below the neutral level (5 of the 9 hedonic scales), with bitterness identified as the main limitation, despite favorable texture attributes. Correspondence analysis of consumer feedback suggested potential strategies for sample improvement, including bitterness reduction and flavor enhancement, through the addition of sweet, salty, or complementary flavor notes (e.g., chocolate, nutty, fruity, and warm spices). Overall, chokeberry pomace shows promise as a functional ingredient in sorghum snacks, although further sensory optimization is required to enhance consumer acceptance.