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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #317946
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Whole grain gluten-free vegetable spicy snacks

Author
item Kahlon, Talwinder
item Avena-Bustillos, Roberto
item Chiu, Mei Chen
item Hidalgo, Marlene

Submitted to: Journal of Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/25/2015
Publication Date: 8/17/2015
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2015. Whole grain gluten-free vegetable spicy snacks. Journal of Food Research. 4(5):57-63. http://dx.doi.org/10.5539/jfr.v3n5p1.
DOI: https://doi.org/10.5539/jfr.v3n5p1

Interpretive Summary: 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 were 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 and would make low fat, sugar and salt foods more palatable. A 30 g serving of these low salt, low sugar, and low fat healthy snacks would provide 5-7% of daily recommended value of dietary fiber and potassium.

Technical 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 were 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. These chips contain 33-50% less salt than most chips available in the market. A 30 g serving of these low salt, low sugar and low fat healthy snacks would provide 5-7% of daily recommended value of dietary fiber and potassium.