date:Sep 21, 2012
According to findings published in The Journal of Food Science, appealing sensory characteristics will also be indispensable to further the project of developing sorghum grain based food products.
Data from a national survey of 1,002 people and focus groups with a total of 34 participants revealed that consumers prefer sorghum-based breakfast cereals to have a crunchy texture, while breakfast cereals and granola bars would be expected to have a sweet and salty flavor combination, along with cho