Sensory characteristics of grain sorghum hybrids with potential for use inhuman food

Descriptive sensory characteristics were measured for porridges made from f lour samples collected from the 1996 Kansas feed gain sorghum performance t ests and from commercial food grain sorghum samples. Totals of eight and 11 sensory attributes characterized the feed grain and food grain samples, re spectively. Two screenings provided descriptive sensory data for univariate and multivariate analyses. Four feed grain samples from the performance te sts and seven food grain samples were identified as low in astringency and bitterness; six of these were used in 100% sorghum flour muffins to determi ne 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 gain sorghum in consumer products.