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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 #345011
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Gluten-free ancient whole grain buckwheat snacks

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

Submitted to: Nutrition & Food Science International Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/20/2018
Publication Date: 4/19/2018
Citation: Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. 4(5):57-63. https://doi.org/10.5539/jfr.v4n5p57.
DOI: https://doi.org/10.5539/jfr.v4n5p57

Interpretive Summary: Ancient whole grain gluten-free Buckwheat, high protein Peanut meal and vegetable snacks were developed. Acceptance of Buckwheat-Peanut Meal-Kale (BPK) and BKP-Garlic snacks was 94%, BPK-Onion 86% and BKP-Ginger 78%. The target of 25% protein snacks was achieved. The snacks were brittle and filling with 3.6-4.2 expansion and 72-75% porosity. These snacks could be made in any house hold and/or commercial production. These healthy nutritious tasty snacks offer choice for all consumers, including individuals sensitive to gluten.

Technical Abstract: Four kinds of whole grain gluten-free high protein vegetable snacks were evaluated. The snacks were Buckwheat-Peanut Meal-Kale (BPK), BPK-Garlic, BPK-Onion and BPK-Ginger. Peanut meal was utilized to increase the protein content of these snacks as well as to add value to this agricultural byproduct. The levels of dry garlic, onion and ginger powder were decided by consensus of laboratory personnel. Snack dough was prepared using water nearly 1:1 as other as is ingredients. About 20 g of snack dough was placed on preheated KrumKake Express 839 Baker and cooked for 2 minutes. Sixty nine in-house volunteers judged Color/Appearance and Texture/Mouth feel to be similar for the snacks tested. Taste/Flavor for BPK, BPK-Garlic and BPK-Onion snacks was similar and significantly higher (p = 0.05) than for BWK-Ginger snacks. Odor/Aroma for BPK-Garlic snacks was significantly higher than for BPK-Ginger snacks. Acceptance for BPK and BPK-Garlic snacks was significantly higher than for BPK-Ginger snacks. Water activity of all the snacks tested ranged from 0.35-0.38 suggesting that these snacks were crispy and would have good anti-microbial stability. These snacks were quite light and brittle due to their expansion of 3.6-4.2 and high 0.72-0.75% porosity. Acceptance of snacks tested was BPK and BPK-Garlic 94%, BPK-Onion 86% and BPK-Ginger 78%. These snacks contained only 3-4 ingredients and could be made in any house hold kitchen and/or in commercial production. Acceptance of 78-94% is very desirable. These whole grain gluten-free high protein vegetable healthy nutritious tasty snacks offer choice for all consumers, including individuals sensitive to gluten.