Whole Grain Gluten-Free Vegetable Spicy Snacks

Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu and Marlene B. Hidalgo

Journal of Food Research, 2015, vol. 4, issue 5

Abstract: Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested was Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten sensitive individuals. In addition, it offers spicy snacks that would encourage low fat, sugar and salt foods more palatable and increased health promoting vegetable consumption. The snacks reported herein can be prepared in any house kitchen and/or commercial production. These crispy snacks would have desirable microbial stability resulting in longer shelf life. Each 30 g serving of these healthy chips would provide 1.2-1.3 g of dietary fiber. Currently available chips in the market contain up to twice as much salt as the chips reported herein. These gluten-free vegetable spicy chips could be considered good source of dietary fiber and potassium.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2015
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/405294/files/52275-179917-2-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405294

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().