Exploring College Students’ Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods

Exploring College Students’ Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods

Sorghum is a nutritious, healthy, gluten-free whole grain, with the United States (U.S.) leading its production globally. While sorghum is consumed worldwide, it is mainly used for animal feed and biofuel in the U.S. Organoleptic characteristics and consumers’ perceptions determine food acceptance a...

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Bibliographic Details
Main Authors: Oak-Hee Park, Andrea Sosa-Holwerda, Surya Raj Niraula, Krithika Maki, Leslie Thompson, Naima Moustaid-Moussa
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
sorghum
whole grain intake
sensory evaluation
nine-point hedonic scale
college students
acceptance
Online Access:https://www.mdpi.com/2304-8158/14/6/1065
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