Abstract Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these products and consumer acceptance is needed to help them succeed. Thus, this study investigated the acceptance of 5 optimized gluten-free sorghum-based and a Reference (with gluten) cakes (prepared from cake premixes), considering their drivers of liking and disliking and their purchase intention. Chocolate and orange flavored gluten-free cakes were prepared based on the numerical optimizations of the formulations (technological, nutritional, functional, technological and nutritional, and technological and functional optimizations). Three sensory evaluation techniques were applied to cakes: acceptance testing, purchase intention and Check-all-that-apply. There was an improvement in the sensory properties of the gluten-free samples in which the nutritional or functional characteristics were optimized together with the technological characteristics, resulting in higher acceptances. It was confirmed that sensory studies are indispensable to confront the challenge of developing sorghum-based foods with sensory characteristics desired by consumers. Therefore, it is concluded that it was possible to offer a gluten-free cake premix that presents good sensory quality, having the potential to be offered as a novelty by the food industry, given that most consumers stated that they did not know sorghum.

中文翻译：

---

消费者对优化的无麸质高粱蛋糕的接受程度及其喜欢和不喜欢的驱动因素

摘要 感官分析对于促进高粱产品开发项目必不可少，因此需要研究这些产品的感官特征和消费者接受度，以帮助他们取得成功。因此，本研究调查了 5 种优化的无麸质高粱蛋糕和参考（含麸质）蛋糕（从蛋糕预混料制备）的接受度，考虑到他们喜欢和不喜欢的驱动因素以及他们的购买意愿。基于配方的数值优化（技术、营养、功能、技术和营养以及技术和功能优化）制备巧克力和橙味无麸质蛋糕。三种感官评价技术被应用于蛋糕：验收测试、购买意向和检查所有应用。无麸质样品的感官特性得到改善，其中营养或功能特性与技术特性一起得到优化，从而获得更高的接受度。已经证实，感官研究对于开发具有消费者所需感官特征的高粱食品的挑战是必不可少的。因此，可以得出结论，鉴于大多数消费者表示他们不了解高粱，因此可以提供具有良好感官质量的无麸质蛋糕预混物，有可能被食品行业作为新产品提供。已经证实，感官研究对于开发具有消费者所需感官特征的高粱食品的挑战是必不可少的。因此，可以得出结论，鉴于大多数消费者表示他们不了解高粱，因此可以提供具有良好感官质量的无麸质蛋糕预混物，有可能被食品行业作为新产品提供。已经证实，感官研究对于开发具有消费者所需感官特征的高粱食品的挑战是必不可少的。因此，可以得出结论，鉴于大多数消费者表示他们不了解高粱，因此可以提供具有良好感官质量的无麸质蛋糕预混物，有可能被食品行业作为新产品提供。