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Browsing Research Articles (Consumer Science) by Subject "Sensory attributes"

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Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Adebowale, Olalekan Jimi; Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia (Elsevier, 2020-10)

Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was ...

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