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Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food1

November 2001 Volume 78 Number 6
Pages 693 — 700
G. L. Brannan , 2 C. S. Setser , 3 , 4 K. E. Kemp , 5 P. A. Seib , 2 and K. Roozeboom 6

Contribution no. 99-445-J from the Kansas Agricultural Experiment Station. Dept. of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Dept. of Human Nutrition, Kansas State University, Manhattan, KS 66506. Corresponding author. Phone: 785/537-9449. Fax: 785/532-3132. E-mail: setser@ksu.edu Dept. of Statistics, Kansas State University, Manhattan, KS 66506. Dept. of Agronomy, Kansas State University, Manhattan, KS 66506.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2001.78.6.693
Accepted May 30, 2001.
ABSTRACT

Descriptive sensory characteristics were measured for porridges made from flour samples collected from the 1996 Kansas feed grain sorghum performance tests and from commercial food grain sorghum samples. Totals of eight and 11 sensory attributes characterized the feed grain and food grain samples, respectively. Two screenings provided descriptive sensory data for univariate and multivariate analyses. Four feed grain samples from the performance tests and seven food grain samples were identified as low in astringency and bitterness; six of these were used in 100% sorghum flour muffins to determine consumer acceptability. Flavor acceptability of muffins was perceived as equal, and appearance was an important factor for acceptance. Optimization of all sensory attributes for each specific product is needed to increase acceptability of grain sorghum in consumer products.


© 2001 American Association of Cereal Chemists, Inc.