Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips
Sorghum-soy chips demonstrated potential as gluten-free, protein-rich, low-glycemic index snacks that promote dietary diversity and support efforts to combat malnutrition. This study provides insights into creating healthier snack options using climate-resilient crops while adhering to sustainable food system principles.
Authors
- Beenish Israr (ORCID: https://orcid.org/0000-0002-1251-5357)
- Abdul Momin Rizwan Ahmad (ORCID: https://orcid.org/0000-0003-3499-902X)
- Nizwa Itrat (ORCID: https://orcid.org/0000-0002-9112-5209)
- Zartash Fatima (ORCID: https://orcid.org/0009-0001-1367-6451)
Institutions
- University of York (GB)
- University of Agriculture Faisalabad (PK)
- National University of Sciences and Technology (PK)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-09-26
- DOI
- https://doi.org/10.3389/fnut.2025.1671158
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12