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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 #346098
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Quinoa peanut meal beets whole grain gluten-free high protein vegetable 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: 10/27/2017
Publication Date: 11/17/2017
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2017. Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks. Nutrition & Food Science International Journal. 3(5):555625. https://doi.org/10.19080/NFSIJ.2017.03.555625.
DOI: https://doi.org/10.19080/NFSIJ.2017.03.555625

Interpretive Summary: Ancient whole grain gluten-free Quinoa, high protein Peanut meal and vegetable snacks were developed. Acceptance of QPB-Onion, QPB-Garlic and QPB snacks was very desirable (78-88%) and significantly higher than QPB-Ginger (65%) snacks. The snacks tested were more than 50% lower in fat and salt than snacks available in the market. The snacks tested contained 24-28% protein, adding value to low value farm byproduct peanut meal. These whole grain gluten-free high protein vegetable healthy nutritious tasty snacks offer choice for all consumers, including individuals sensitive to gluten.

Technical 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. The levels of onion, garlic and ginger powders were decided by consensus of laboratory personnel. Snack dough was prepared using 110-120 ml water for 100g as is ingredients. About 20 g 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. Water activity of all the snacks tested ranged from 0.43-0.47 suggesting that these snacks were crispy and would have good anti-microbial stability. These snacks were quite fluffy due to their expansion of 2.5-2.8 and 0.60-64% porosity. The snacks tested were more than 50% lower in fat as well as in salt than some of the whole grain vegetable snacks available in the market. These snacks could be made in any house hold using table top kitchen appliances and/or in commercial production. The whole grain gluten-free high protein (24-28%) vegetable healthy nutritious tasty snacks offer choice for all consumers, including individuals sensitive to gluten.