01763naa a2200265 a 450000100080000000500110000800800410001910000270006024500830008726000090017050000200017952009930019965000170119265000200120965000230122965000280125265000170128065000270129770000220132470000160134670000260136270000170138870000140140577300780141920925642023-08-28       2018    bl uuuu     u00u1 u    #d1 aHIDALGO CHÁVEZ, D. W.  aSorghum, an alternative cereal for gluten-free product.h[electronic resource]  c2018  aReview Article.  aThere is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products.  aAntioxidants  aFood technology  aSensory evaluation  aAnálise Organoléptica  aAntioxidante  aTecnologia de Alimento1 aASCHERI, J. L. R.1 aMARTINS, A.1 aCARVALHO, C. W. P. de1 aBERNARDO, C.1 aTELES, A.  tRevista Chilena de Nutricion, Santiago, CLgv. 45, n. 2, p 169-177, 2018.