Does consumer knowledge of sorghum impact their liking? Investigating consumers preferences on sorghum biscuits using JAR (Just-About-Right) scale

Abstract Sorghum has been widely cultivated around the world. The plant a high survival rate to be grown in barren land and is reported positively correlated with health benefits, particular for being gluten-free. Recently, sorghum application food products increased significantly. This study aims investigate consumer acceptance of biscuits evaluate whether knowledge related will influence their preferences. preferences 132 adult consumers were recorded different substitutions wheat (0%, 25%, 50%, 75%, 100% substitution). Sensory attributes sweet bitter aroma, sweetness, bitterness, texture, grittiness using JAR (Just-About-Right) scale while regarding gluten-free product was an online questionnaire. result indicated that did not liking on biscuits, they have limited concerning products. significantly influenced by sensory biscuits. Texture quality such as hardness showed reduce soft texture promote liking. could used preliminary develop sorghum.