Sensory evaluation and consumer acceptance of Kisra, a sudanese fermented flatbread made with biofortified sorghum: Insights from check-all-that-apply (CATA) method

Sensory evaluation and consumer acceptance of Kisra, a sudanese fermented flatbread made with biofortified sorghum: Insights from check-all-that-apply (CATA) method

Kisra, a traditional fermented bread made from sorghum flour, is gaining prominence in Sudan's local food industry. This study evaluated the sensory attributes of nine Kisra products prepared from five sorghum cultivars, including the biofortified Dahab variety, rich in iron and zinc. Cultivars...

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Bibliographic Details
Main Authors: Manhal Gobara Hamid, Claudia Böhme, Khitma Abdalha Mustafa, Yousif M.A. Idris, Faraz Muneer, Mohammed Elsafy, Mahbubjon Rahmatov, Eva Johansson, Tilal Sayed Abdelhalim
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Hidden hunger
Sensometrics
Traditional fermentation
Leavened bread Kisra
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002288
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