Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #333515
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Sensory evaluation of gluten-free quinoa whole grain snacks

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

Submitted to: Heliyon
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/7/2016
Publication Date: 12/22/2016
Citation: Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2016. Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon. 2(12):1-11. doi: 10/1016/j/heliyon.2016.e00213.

Interpretive Summary: Four kinds of Quinoa gluten-free ancient whole grain snacks were sensory evaluated by seventy tasters. Acceptance of 86-92% quinoa containing whole grain snacks was Quinoa 79%, QN-Cayenne Pepper 77%, QN-Ginger 73%, and QN-Turmeric 70%. These snacks use only 3-4 ingredients and could be made in any house kitchen or commercial production. Quinoa gluten-free whole grain snacks offer healthy choice for all and option for vegetarians and those hypersensitive to gluten.

Technical Abstract: Quinoa gluten-free whole grain low fat and salt snacks were evaluated. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 minutes. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p = 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41-0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6-3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3-4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70-79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.