Author
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Kahlon, Talwinder |
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Chiu, Mei Chen |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 1/28/2015 Publication Date: 3/26/2015 Citation: Kahlon, T.S., Chiu, M.M. 2015. Whole grain Gluten-free vegetable spicy snacks (abstract). Experimental Biology Annual Meeting, 2015. 591.1. Interpretive Summary: Technical Abstract: Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base mix was brown rice flour 45%, sorghum flour 20%, tapioca flour 17%, mashed potato 8%, canola oil 6%, guar gum 2%, baking powder 1.5%, salt 0.5% and cayenne pepper 0.25%. Fresh vegetables (broccoli, spinach, carrots and red onion) were chopped and 10% fresh minced garlic was added to broccoli, spinach and carrots. Snack dough was prepared using 100 mL water for 100 g of (1:1) base mix and vegetables. About 20 g of snack dough was placed in two portions on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged that broccoli snacks as significantly higher in color/appearance than spinach snacks. Red onion snacks had significantly better odor/aroma than spinach snacks. Texture/mouth feel of carrot, broccoli and spinach snacks were similar and significantly higher than red onion snacks. Acceptance and Taste/flavor of carrot snacks were judged significantly better than red onion snacks. Water activity of all the snacks tested ranged from 0.19-0.29 indicating that these snacks were very crispy. Acceptance of snacks tested was carrot 77%, broccoli 68%, spinach 61% and red onion 53%. This is the first report of gluten-free, 50% vegetable spicy snacks, which offers a nutritional snack choice for all and a healthy option for gluten sensitive individuals. |
