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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 #368976
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Ancient grains quinoa, buckwheat, teff and amaranth

Author
item Kahlon, Talwinder
item Brichta, Jenny

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/12/2020
Publication Date: 4/30/2021
Citation: Kahlon, T.S., Brichta, J.L. 2021. Ancient grains quinoa, buckwheat, teff and amaranth. Book Chapter. 13:289-303.

Interpretive Summary: Ancient whole grain, gluten-free Quinoa, Buckwheat, Teff and Amaranth flatbreads, pasta and snacks were formulated and sensory evaluated. All individuals would enjoy tasty, nutritious, ancient whole grain, gluten-free food including vegetarians and those sensitive to gluten. Flatbreads from gluten-free ancient grains made with the process technology used results in significantly less acrylamide formation.

Technical Abstract: Ancient whole grain, gluten-free Quinoa, Buckwheat, Teff and Amaranth flatbreads, pasta and snacks were formulated and sensory evaluated. These health promoting foods were desirable and could be made in any home or commercial establishment. All individuals would enjoy tasty, nutritious, ancient whole grain, gluten-free easy to make flatbreads including vegetarians and those sensitive to gluten. These recipes offer consumers additional healthy choices and would lead to increase in whole grain consumption. Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Flatbreads from gluten-free ancient grains made with the process technology used results in significantly less acrylamide formation.