*Corresponding author: toledano.blancaisabel@gmail.com

Juan Jose Figueroa Gonzalez

Blanca Isabel Sánchez-Toledano

Jorge A. Zegbe

Rev. Fac. Agron. (LUZ). 2023, 40(1): e234006

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v40.n1.06

Food Technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Keywords:

Consumer segmentation

Xanthan gum

Microbial transglutaminase

Acceptance and preference

Celiac patients

Sensory analysis of pancakes made with sorghum our, xanthan gum and microbial

transglutaminase enzyme

Análisis sensorial de panqués elaborados con harina de sorgo, goma xantana y enzima transglutaminasa

microbiana

Avaliação sensorial de panquecas elaboradas com farinha de sorgo, goma xantana e enzima

microbiana transglutaminase

Zacatecas-INIFAP Experimental Field. P.O. Box No. 18,

Calera de Víctor Rosales, Zacatecas, Mexico. CP. 98500.

Received: 31-08-2022

Accepted: 14-12-2022

Published: 05-01-2023

Abstract

Sorghum is a cereal used as fodder, mainly. Despite being a benecial

product for human health, its consumption is little or null in Mexico. The food

industry could be an alternative to diversify this cereal in products compatible

with celiac people. The study was focused on the consumer’s characterization

and the sensory assessment of pancakes elaborated with various proportions

of xanthan gum (GX) and the microbial transglutaminase (MTG) enzyme

in two cities from the central and northeastern regions of Mexico. A survey,

designed and validated previously, was given to 58 consumers where the

demographic characteristics of participants and the sensory analysis of nine

pancakes (P) were explored. The latter were prepared with the following

proportions of GX/MTG: P1 (0/0 %), P2 (0/0.25 %), P3 (0/0.5 %), P4

(0.25/0 %), P5 (0.25/0.25 %), P6 (0.25/0.5 %), P7 (0.5/0 %), P8 (0.5/0.25

%), P9 (0.5/0.5 %) and a commercial pancake (control). The study revealed

that the majority of the participants were women (77.5 %). The predominant

age was between 20 and 29 years (51.7 %) with a university academic level

(30.2 %) and postgraduate degree (38 %), and income ≥ $20,000 MXN (53.6

%). The most preferred and accepted pancakes were P9 and P7 followed by

the control, P5 and P8. However, the most accepted pancake was the control

followed by P7 and P9. It is concluded that sorghum pancakes represent an

alternative with health benets for people with celiac disease.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2023, 40(1): e234006. Enero-Marzo. ISSN 2477-9407.

2-6 |

Resumen

El sorgo es un cereal utilizado como forraje, principalmente. A

pesar de ser un producto benéco para la salud humana, su consumo

es poco o nulo en México. La industria alimentaria podría ser una

alternativa para diversicar este cereal en productos compatibles

con personas celíacas. El estudio se enfocó en la caracterización

de consumidores y la evaluación sensorial de panqués elaborados

con diferentes proporciones de goma xantana (GX) y la enzima

transglutaminasa microbiana (MTG) en dos ciudades de la región

centro y noreste de México. Un cuestionario, previamente diseñado

y validado, fue administrado a 58 consumidores donde se exploraron

las características demográcas de los participantes y el análisis

sensorial de nueve panqués (P). Estos últimos fueron preparados con

las siguientes proporciones de GX/MTG: P1 (0/0 %), P2 (0/0,25 %),

P3 (0/0,5 %), P4 (0,25/0 %), P5 (0,25/0,25 %), P6 (0,25/0,5 %), P7

(0,5/0 %), P8 (0,5/0,25 %), P9 (0,5/0,5 %) y un panqué comercial

(testigo). El estudio reveló que, de los participantes, la mayoría eran

mujeres (77,5 %). La edad predominante fue entre 20 y 29 años (51,7

%) con un nivel académico universitario (30,2 %) y de postgrado (38

%) e ingresos ≥ $ 20, 000 MXN (53,6 %). Los panqués de mayor

preferencia y aceptación fueron el P9 y P7 seguido por el testigo, P5 y

P8. Sin embargo, el panqué de mayor aceptación fue el testigo seguido

por el P7 y P9. Se concluye que los panqués de sorgo representan una

alternativa con benecios para la salud de personas celíacas.

Palabras clave: segmentación de consumidores, goma xantana,

transglutaminasa microbiana, aceptación y preferencia, pacientes

celíacos.

Resumo

O sorgo e um cereal utilizado como forragem, principalmente.

Ainda de ser um produto benéco para a saúde humana, seu consumo

é pouco o nulo no México. A indústria alimentaria pode ser uma

alternativa para diversicar esta cereal em produtos compatíveis

com pessoas celíacas. O estúdio centrou-se na caracterização de

consumidores e avaliação sensorial de panquecas elaboradas com

diferentes proporções de goma xantana (GX) e a enzima microbiana

transglutaminase (MTG) em duas cidades na região central e

nordeste do México. Foi aplicado um questionário, previamente

desenhado e validado, foi administrado a 58 consumidores onde

foram exploradas as características demográcas dos participantes e

a avaliação sensorial de nove panquecas (P). Estes foram preparados

com as seguintes proporções de GX/MTG P1 (0/0 %), P2 (0/0,25

%), P3 (0/0,5 %), P4 (0,25/0 %), P5 (0,25/0,25 %), P6 (0,25/0,5

%), P7 (0,5/0 %), P8 (0,5/0,25 %), P9 (0,5/0,5 %) e uma panqueca

comercial (testemunha). O estúdio revelou que, dos participantes, a

maioria eram mulheres (77,5%). A idade predominante tinha entre

20 e 29 anos (51,7 %) com um nível acadêmico universitário (30,2

%) com post-grado (38 %) e renda ≥ $ 20.000 MXN (53,6 %). A

panquecas de maior preferência e aceitação foram o P9 e P7 seguido

por a testemunha, P5 e P8. Porém, a panqueca de maior aceitação foi

a testemunha seguida por o P7 e P9. Conclui-se que as panquecas de

sorgo representam uma alternativa alternativa com benefícios para a

saúde de pessoas com doença celíaca.

Palavras chave: segmentação de consumidores, goma xantana,

enzima microbiana transglutaminase, aceitação e preferência,

pacientes celíacos.

Introduction

The Organization for Economic Cooperation and Development

ranked Mexico in second place among the nations with the highest

rate of obesity, whose trend begins at an early age (Organization

for Economic Cooperation and Development [OECD], 2022). On

the other hand, 75 % of the Mexican population aged 20 and older

is overweight or obese; while 35 % of school-age children and 38

% of adolescents suffer from this chronic-degenerative disease

(National Health and Nutrition Survey [ENSANUT], 2018). This

condition increased during social distancing due to the SARS-CoV-2

(COVID-19) pandemic.

The Pan American Health Organization (PAHO) indicated

that Mexico is one of the main Latin American countries in the

consumption of ultra-processed foods, whose average annual per

capita consumption is 214 kg (Pan American Health Organization

[PAHO], 2022). The latter has resulted in 1 % suffering from wheat

allergy among the Mexican population; while non-gluten sensitivity

varies between 1 and 25 % in specic populations (Cobos-Quevedo

et al., 2017).

Sorghum is a cereal rich in protein (between 10.9 and 12.0 %)

that can help the gluten-intolerant population (Marchini et al., 2021).

In addition, different studies have proven that sorghum contains high

levels of phenolic compounds (Awika et al., 2005) between 0.46 and

20 mg per g gallic acid equivalents (Li et al., 2021) and, therefore,

rich in antioxidant properties (Awika et al., 2005). It contains fatty

acids such as linoleic (35.7 %), oleic (37.6 %), palmitic (18.6 %),

and 2.1 % linolenic acid (Pontieri et al., 2022). This is associated

with protective effects against several chronic-degenerative diseases

(Wu et al., 2018; Slavin, 2004). It has also been shown that its

consumption reduces cholesterol and triglyceride levels up to 50 %

when this cereal is ingested by patients with hypercholesterolemia

(Treviño-Salinas et al., 2021).

The importance of sorghum in Mexico lies in the area destined

for cultivation, which amounts to 1,621,971.88 ha and generated a

production of 4,370.064 t (Agri-Food and Fisheries Information

Service [SIAP], 2022). Worldwide, Mexico accounts for 10 % of

sorghum production (Food and Agriculture Organization of the

United Nations [FAOSTAT], 2020). However, the production was

mainly destined for animal consumption (Cuevas et al., 2020). For

the above, generating added value through sorghum our offers a

window of opportunity with the purpose of developing gluten-free

foods as an option for a particular consumer niche. However, gluten

removal has unpleasant effects such as poor texture, taste, aroma,

color and short shelf life of processed products (Motahar et al., 2021).

Thus, the production of gluten-free bread, with acceptable quality,

has become a great challenge in the food chain. Consequently, this

research is not only presented with a new pancake product based

on sorghum our, but also presents an analysis of preference and

acceptance of potential consumers of this product. Therefore, the

study was focused on the characterization of consumers and sensory

evaluation of pancakes made with different proportions of xanthan

gum (GX) and the microbial transglutaminase enzyme (MTG) in two

cities in the central and northeastern regions of Mexico.

Materials and methods

Sample selection

The information was obtained through a convenience survey

prepared in person to consumers who visited shopping centers in

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Figueroa et al. Rev. Fac. Agron. (LUZ). 2023 40(1): e234006

3-6 |

the city of Querétaro, Querétaro (Center), and Reynosa, Tamaulipas

(Northeast) of Mexico in January 2014. Simple random sampling

was selected for an innite population with age-proportional xation

(people over 20 years old) and consumption habits of some type of

our. An error of 10 % was established, a condence level of 95 %

(Sánchez-Toledano et al., 2013), and with this, the number of surveys

to be applied was estimated (n = 58). The survey included 15 closed

questions, which were validated with 15 consumers to correct errors.

The questions were segmented into 1) demographic characteristics of

the participants and 2) sensory analysis without information on the

elaboration of the product (Malhotra, 2008).

Development of prototypes of pancake made with sorghum

our

The variety of sorghum used for the development of the product

was ‘RB Paloma’ produced in Tamaulipas, Mexico, and provided

by the Río Bravo Experimental Station, belonging to the National

Institute of Forestry, Agricultural and Livestock Research. First, the

grain was cleaned, washed with drinking water, and immediately

dried in a stove (Drying oven DHG-9145

) at 30 ± 2

C until it reached

a humidity between 12-13 %. Subsequently, the grain was pulverized

in a hammer mill (Azteca No. 6, Type GP 100) with a 0.4 mm screen

and sieved in a mesh number 80 (Manufacturers of Industrial and

Commercial Supplies). Later, the sorghum our obtained was vacuum

packed in plastic bags and stored at 5

C until use.

The elaboration of the prototypes of pancakes was carried

out according to Figueroa-González et al. (2015) with some

modications. The rst step was to weigh the ingredients separately.

Subsequently, the vegetable oil (10 g) was mixed with sugar (10 g) for

two minutes, the egg yolk (5 g) was added and mixed for one minute,

and then the sorghum our (50 g) was added. Sodium bicarbonate (1.3

g), ascorbic acid (1.3 g), and salt (0.1 g) were added to the mixture

to mix again for one minute. Subsequently, 23 mL of whole cow’s

milk at 50

C, vanilla (0.6 mL), xanthan gum (GX), and microbial

transglutaminase (MTG) were added and mixed for one minute to

later add the egg white (5 g). Separately, the mold was greased

with vegetable oil (1 g) and covered with sorghum our (1.0 g) to

prevent adhesion of the dough on the walls of this during baking. The

mixture was emptied into the mold and baked in a homemade stove

(Acros gas stove AF3600B) at 250

C for 45 minutes. The pancakes

were left to rest in the oven for 30 minutes, unmolded, and packed

in cellophane bags for sensory analysis. The prototype pancakes

had the following GX/MTG ratios: prototype 1 (0/0 %), prototype 2

(0/0.25 %), prototype 3 (0/0.5 %), prototype 4 (0.25/0 %), prototype

5 (0.25/0.25 %), prototype 6 (0.25/0.5 %), prototype 7 (0.5/0 %),

prototype 8 (0.5/0.25 %) and prototype 9 (0.5/0.5 %). The control

consisted of a commercial pancake.

GX is an extracellular polysaccharide produced by the bacterium

Xanthomonas campestris. GX imitates the rheological properties of

gluten, conferring high viscosity and strength to bread dough due to

its interaction with proteins (Burešová et al., 2016). Commercial

enzymes, especially microbial transglutaminase (MTG) are widely

used in fermented wheat our-based products as conditioners to

promote protein networks and improve product quality attributes

(Gao et al., 2021).

Sensory evaluation of the pancake made with sorghum our

and the control

The sensory evaluation was done the day after the elaboration of

the different prototypes of pancakes together with the control pancake.

The control pancake was made with 100 % wheat our and is widely

sold in commercial establishments distributed in the cities where the

study was carried out. The pancakes were sliced into cubes of 4 ×

4 x 1 cm. Consumers assessed, in a blind condition, the preference

of pancakes made with sorghum our and commercial bread made

with wheat. The preference of panelists for different pancake samples

was assessed based on smell (aroma), sight (color), touch (softness),

and taste (bitter aftertaste, moisture, and adhesiveness). The samples

were presented monodically (Di Monaco et al., 2004) and water was

offered between each sample. The panelists rated the acceptance of

the prototypes with the Hedonic scale (1 = I dislike it extremely, 2 =

I dislike it a lot, 3 = I dislike it moderately, 4 = I dislike it a little, 5

= I do not like or dislike it, 6 = I like it little, 7 = I like it moderately,

8 = I like it a lot, 9 = I like it extremely) (Abdelghafor et al., 2011).

The survey was validated and approved by an ethics committee

of the social sciences and carried out according to the principles

established in the Declaration of Helsinki with special attention to the

protection of personal information, according to Mexican standards.

Statistical analysis

Before analyzing the information, the hedonic scores of consumers

were standardized to normalize the data. The information was

analized in a completely randomized model and internal preference

mapping (MDPREF) was obtained. Subsequently, the multivariate

technique of correspondence analysis (CA) was applied to determine

the possible simultaneous association between the pancake prototypes

including the commercial control with the evaluated attributes (Hair

et al., 1998).

The information was analyzed in the SPSS 27.0 software program

for Windows (IBM, 2022) and in the statistical analysis system (SAS

ver. 9.4 2002-2010) (Ferrán-Aranaz, 2001).

Results and discussion

Establishing the demographic characterization of the participants

contributes to knowing the socioeconomic level of consumers who

would potentially be willing to include a new product in their diets.

Therefore, the analysis of the information indicated that the sample of

participants consisted of 22.4 % men and 77.6 % women. The highest

proportion was concentrated in consumers between 20 and 29 years

old (51.7 %), followed by consumers over 60 years old (31.2 %). The

sample in terms of age and gender was comparable with the ofcial

population statistics (INEGI, 2020) (table 1).

Table 1. Sociodemographic characteristics.

Characteristics of the

sampled population

Sample (n=58)*

(%)

Total population of the

Mexican Republic**

(%)

Gender

Female 77.5 51.4

Male 22.5 48.6

Age (years)

20-29 51.7 25.6

30-40 3.4 14.4

41-60 13.7 21.8

>60 31.2 10.5

Educational level

Primary 7.0 31.2

Secondary school 10.0 27.9

High school 9.8 21.7

University 35.2 18.6

Post-university 38.0 8.0

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2023, 40(1): e234006. Enero-Marzo. ISSN 2477-9407.

4-6 |

Table 1. Sociodemographic characteristics. (Continuación).

*Own elaboration; **Source INEGI (2022).

In education and income, the sample included a higher proportion

of people with greater academic preparation than that detected at

the population level (INEGI, 2020). This discrepancy may have

been due, in part, to sampling sites. The states of Querétaro and

Tamaulipas have grown economically and developed capacities

to attract talent and investment in terms of gross domestic product

(GDP) per capita (INEGI, 2022).

Consumer preference and acceptance of the pancake

In sensory experience, the most important attributes for the

consumer panel were color, aroma, and sweetness, whose mean

values on the hedonic scale were 6.8, 6.7, and 6.7, respectively.

While attributes such as bitter aftertaste (6.2) and adhesiveness (6.0)

liked moderately. In contrast, the mean values of humidity (5.5) and

softness of the product (5.8) tended to taste slightly (gure 1).

Figure 1. Mean hedonic scores of the sorghum our pancake

attributes. † 1 = I dislike it extremely, 2 = I dislike it a

lot, 3 = I dislike it moderately, 4 = I dislike it a little, 5 =

I don’t like it or dislike it, 6 = I like it little, 7 = I like it

moderately, 8 = I like it a lot, 9 = I like it extremely.

a, b,

Statistical differences between different consumer groups

at 95 % (Tukey).

Likewise, the prototypes with the best preference and acceptance

by consumers were the control (commercial) and prototypes 5

(0.25/0.25 %), 7 (0.5/0 %), 8 (0.5/0.25 %) and 9 (0.5/0.5 %). In

contrast, the lowest scores were given to prototypes 1 (0/0 %), 2

(0/0.25 %), and 3 (0/0.5 %) (table 2).

Table 2. Consumer preference and acceptance towards

prototype pancakes made with sorghum our and

different proportions of xanthan gum and microbial

transglutaminase.

Prototypes

Pancakes

Preference†

Consumer acceptance (%)

I like it

extremely

Neither likes

it nor dislikes it

Dislike it

P1 58 2.96 b 84.48 3.45 12.07

P2 58 2.94 c

68.97 10.34 20.69

P3 58 3.00 b

77.59 3.45 18.96

P4 58 3.04 b

79.31 5.17 15.52

P5 58 3.14 c

84.48 1.73 13.79

P6 58 3.00 b

74.14 12.07 13.79

P7 58 3.23 a

89.66 3.44 6.90

P8 58 3.12 a

77.59 12.07 10.34

P9 58 3.24 a

86.21 5.17 8.62

Control 58 3.14 a

91.38 3.45 5.17

*Sample Size

† 1 = I dislike it, 2 = I don’t like or dislike it, 3= I like it.

a, b, c

Statistical differences between different consumer groups at 95 % (Tukey).

This can be attributed to a low consistency of the pancake due

to the absence of GX; in addition, this is indicative that MTG, by

itself, does not provide the characteristics of dough and volume to be

preferred by consumers. Then, the incorporation of GX and MTG is

done in gluten-free bread in order to improve the rheology, texture,

nutritional, and even sensory properties. In this regard, Jaros et al.

(2006) indicated that MTG is one of the most widely used enzymes

in the baking industry because it catalyzes the crosslinking reactions

between glutamine and lysine/glutamine or glutamine and water.

On the other hand, Castillejos et al. (2018) stated that adding of

MTG to bread made with quinoa our and sorghum improved the

values of chewability, gumminess, and cohesion decreasing the

hardness of the product. Thus, adding of these proteins positively

affects the nutritional composition and texture properties of breads.

The MDPREF conrmed the heterogeneity of consumers in

the face of the various prototypes and quality attributes minimally

required. In this way, differentiated business strategies can be

applied, which will allow producers to adopt technological

innovation (pancake) to obtain better prots.

Figure 2 presents the internal preference mapping of the

prototypes, the control, and the consumers. The rst two factors

accounted for approximately 90.2 % of the explained variance (74.6

% and 15.6 % for the rst and second axis, respectively).

The results showed that consumers were not evenly distributed

across the quadrants of the map, reecting the existence of

heterogeneous preferences. However, the majority (60 %) of

consumers are positioned on the right side of the map (Quadrant I,

gure 2), in the direction of prototypes 5, 7, 8, and 9 where intrinsic

and extrinsic attributes are best valued.

Characteristics of the

sampled population

Sample (n=58)*

(%)

Total population of the

Mexican Republic**

(%)

Income (MXN)

Less than 5,000 6.2 29.0

5,001-10,000 10.1 32.0

10,001-15,000 12.9 34.0

15,001-20,000 17.2 3.1

20,001-30,000 25.1 1.0

Over 30,000 28.5 0.9

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Figueroa et al. Rev. Fac. Agron. (LUZ). 2023 40(1): e234006

5-6 |

Figure 2. Internal preference mapping based on nine prototypes

of pancakes made with sorghum our and a commercial

pancake as a control.

So, the elaboration of gluten-free pancake with better organoleptic

characteristics, as well as functional properties, using innovative

ingredients and better prices, is a challenge for the bakery industry

(Molina-Rosell, 2013).

On the contrary, prototype 1 is positioned on the left side (Quadrant

III, gure 2), where the density of consumers decreased considerably.

The aforementioned is attributed to the fact that the hydrocolloids used

have a sensory impact on the attributes of the pancake. Gluten-free

breads are characterized by the use of specic additives to enhance

them, among which are starches, proteins, bers, fats, hydrocolloids,

and specic enzymes (Turkut et al., 2016). However, to prototype 1,

no additives were added to improve both dough development and gas

retention through increased viscosity, thus producing bread with low

baking properties and quality.

On the other hand, the control pancake was positioned in quadrant

II (gure 2) where consumers associate it with favorable intrinsic

attributes, but extrinsic attributes have a negative value. The color of

the commercial pancake was dull and brown; while pancakes made

with sorghum our were characterized by having a bright yellow crust

and a crunchy texture, so this attribute attracted consumers. Product

appearance induces an increase or decrease in repeat purchases

of the product. Studies indicate that the factors that inuence the

choice of a product are taste, quality, and appearance (García et al.,

2019). Consequently, pancake consumers seek, regardless of price, a

product that looks good, low in fat, high in protein, and with medium

durability (Meyerding et al., 2018). However, these last parameters

were not evaluated in this study.

Multiple correspondence analysis indicated dependence (χ

= 232.4; p <0.0001) between the prototypes and the intrinsic and

extrinsic attributes of the pancake made with sorghum our. This

analysis indicated that the rst two dimensions accumulated 79.2 %

of the total inertia (Figure 3).

Aroma and sweetness tended to be better associated with

prototype 3 (Quadrants III and IV); while attributes such as softness

and adhesiveness did not seem to be associated with any prototype

(Quadrant I). Instead, color and humidity tended to be associated

with prototypes 2, 5, 6, and 7 (Quadrant II). Prototypes 9 (Quadrant

I), 4 (Quadrant (III), 8 (Quadrant IV), and the control (positioned at

the midpoint) do not seem to be associated with any of the attributes

included in this study (gure 3).

Figure 3. Mean two-dimensional positioning of attributes and

prototypes qualied by the consumer panel.

Consumers are increasingly moving towards preferring healthy,

nutritious, fat-free, low-salt, wholemeal and local bread, which

is often obtained from cereals other than wheat or pseudo cereals

(Annett et al., 2008). In this study, participants had no information

on the health benets of using sorghum our, so they were guided,

perhaps, by hedonic aspects. In this sense, Vermeir and Verbeke

(2008) mentioned that the process of food choice is the result of a

complex set of interrelated subjective and environmental factors,

which is related to many conscious aspects and also to individual,

automatic, habitual, and subconscious motivations. The rst ones

are related to the sensory characteristics, health properties, and cost

of bread, as well as consumer characteristics such as social and

economic status. These last are linked to motivational, cognitive, and

affective processes.

Conclusions

The sensory analysis of the composition of the pancake made with

sorghum indicated, on average, that the most important attributes that

determine the purchase preferences of the pancake were color, aroma,

and sweetness. From the business point of view, these results generate

an area of opportunity for this product with these attributes.

The study showed that the prototypes of pancakes with market

potential were 7, 9, 5, and 8 with GX and MTG proportions of (0.5/0

%), (0.5/0.5 %), (0.25/0.25 %) and (0.5/0.25 %), respectively. For

this reason, the different marketing strategies (promotion, place, and

price) must be analyzed in order to position them in the market.

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