URC 2023 Abstract
Krithika Maki
Overall Acceptance, Eating, and Purchase Intention of Sorghum as a Ready-to-Eat Rice Product
Sorghum is a gluten-free whole grain with potential health benefits to reduce chronic diseases, yet it remains underutilized for human consumption in the United States (U.S.). The Dietary Guidelines for Americans (2020-2025) report diet-related chronic diseases as a major concern, with many adults not meeting the recommended whole grain intake. Limited research has explored whole grain sorghum in ready-to-eat (RTE) foods, which require no further preparation. This study aims to assess consumer acceptance, eating and purchase intentions for RTE whole grain black and white sorghum in three spiced varieties: Asian, Italian, and Spanish. Product development optimized soaking techniques to enhance sorghum's texture akin to traditional rice for consumer adoption. Sorghum was soaked at a 2:1 mass-to-volume (m/v) ratio (grains: water) and pressure-cooked in an InstantPot for 30 minutes with a 1:1 m/v ratio. Spices were selected based on the prevalence of RTE flavor profiles in the U.S. market. Formulations were modified with food experts (a Chef from TTU Hospitality Services, nutrition and food sciences faculty and students). Participants (n=63) were recruited through TechAnnounce, with inclusion criteria for adults without food allergies or dietary restrictions. Sensory evaluations used a 9-point hedonic scale (1= dislike extremely, 9= like extremely) to assess 7 attributes: appearance, aroma, texture/mouthfeel, taste, flavor, saltiness, and overall acceptance. Intentions to eat and purchase were assessed using a 5-point scale (1= definitely would not eat/purchase, 5= definitely would eat/purchase). An open-ended response section was included to gather detailed feedback on unassessed sensory attributes and decision insights. Descriptive statistics and ANOVA will be used for data analysis. The RTE format meets U.S. consumer demand for convenience and flavor, making it an ideal method to incorporate whole-grain sorghum, increase whole-grain consumption, and promote health.
Presenter: 234
Krithika Maki Senior Davis College of Agricultural Sciences & Natural Resources Texas Tech University Affiliations: TrUE Scholars Matador
Abstract: C234
Impact Area: Health
Session: C - Wed. April 2, 10:00 AM, TTU Museum Sculpture Garden
Project Author(s)
Krithika Maki, Andrea Sosa-Holwerda, and Oak-Hee Park
Mentor
Oak Hee Park Interdisciplinary Human Sciences TTU College of Health & Human Sciences
Center for Transformative Undergraduate Experiences
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Address
TrUE, Drane Hall #239, MS 1010 -
Phone
806.742.1095 -
Email
true@ttu.edu