Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking
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DOI: 10.1016/j.jcs.2020.102938
Abstract: Abstract Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these products and consumer acceptance is needed to help them succeed. Thus, this… read more here.
Keywords: gluten free; acceptance optimized; free sorghum; optimized gluten ... See more keywords
Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
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DOI: 10.3390/foods10102256
Abstract: Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic… read more here.
Keywords: gluten free; antioxidant activity; sorghum bread; free sorghum ... See more keywords