Quinoa Peanut Meal Beets Whole Grain Gluten-Free High Protein Vegetable Snacks

Talwinder S Kahlon and Mei-Chen M Chiu
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Mei-Chen M Chiu: Western Regional Research Center, USA

Nutrition & Food Science International Journal, 2017, vol. 3, issue 5, 96-101

Abstract: Whole grain gluten-free high protein vegetable snacks were evaluated. The snacks were Quinoa-Peanut Meal-Beets (QPB), QPB-Onion, QPB-Garlic and QPB-Ginger. Peanut meal, a high protein low value ingredient, was utilized to increase the protein content of these snacks as well as to add value to this low value agricultural byproduct. Snack dough was prepared using 110-120ml water for 100g as is ingredients. About 20g of snack dough was placed on preheated KrumKake Express 839 Baker and cooked for 2 minutes. Seventy seven in-house volunteers judged Color/Appearance to be similar for the snacks tested. Odor/Aroma of QPB-Onion and QPB-Garlic snacks was similar and significantly (p≤0.05) higher than QPB and QPB-Ginger snacks. Taste/Flavor and Texture/Mouth feel for QPB-Garlic snacks was significantly better than QPB and QPB-Ginger snacks. Acceptability of QPB-Onion, QPB-Garlic and QPB snacks was very desirable (78-88%) and significantly higher than QPB-Ginger (65%) snacks.

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Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:3:y:2017:i:5:p:96-101

DOI: 10.19081/NFSIJ.2017.03.555625

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