Abstract
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. 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 BPK-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. Ex-pansion 3.6 - 4.2, porosity 0.72 - 0.75 and water activity 0.35 - 0.38 suggests that the snacks tested were light, crispy and have good anti-microbial stability. Acceptance 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 individual’s sensitive to gluten.
Highlights
Snacks play an important role in between meals
Color/Appearance and Texture/Mouth feel of Buckwheat-Peanut Meal-Kale (BPK), BPK-Garlic, BPK-Onion and BPK-Ginger were judged to be similar by sensory evaluation by 69 in-house volunteer tasters (Table 3)
Data suggests that Taste/Flavor of BPK, BPK-Garlic and BPK-Onion snacks was preferred compared with BPK-Ginger snacks
Summary
Snacks play an important role in between meals. In all family and public events snacks are trendy for consumption. Food and Drug Administration [6] defines “gluten-free” with less than 20 parts per million, gluten This is the level that can be validly tested and can be tolerated by most gluten sensitive individual. Since most individuals and especially children and seniors do not meet the recommended intake of whole grains, green leafy vegetables and protein [7]. The development of whole grain gluten-free, high protein, vegetable snacks would help to meet such a need. Consumers need to be educated to desire healthy home cooking or health promoting commercially produced foods and snacks. There is a need to develop gluten-free whole grain nutritious tasty snacks. Such snacks could include health promoting spices as well
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