Akeem, Sarafa Adeyemi http://orcid.org/0000-0002-5588-7652
Mustapha, Balikis Oluwakemi
Ayinla, Ridwan Opeyemi
Ajibola, Oluwaseun
Johnson, Winnifred Oluwaseyi
Akintayo, Olaide Akinwunmi http://orcid.org/0000-0003-4705-0163
Article History
Received: 26 August 2023
Accepted: 14 November 2023
First Online: 20 November 2023
Declarations
:
: The study was approved by the Ethical committee of the Department of Home Economics and Food Science, University of Ilorin, Nigeria after the presentation of the study proposal to the Departmental Research and Ethical committee. The assessors gave their informed consent to participate in the sensory evaluation of the novel gluten-free crackers in accordance with the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods [CitationRef removed]. All the panellists were regular consumers of crackers and their ability to discern variation in the organoleptic properties of snack foods was also tested.
: The authors declare that they have no competing interest.