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Whole Grain Gluten‐free Vegetable Spicy Snacks
Author(s) -
Kahlon Talwinder,
Chiu Meichen
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.591.2
Subject(s) - food science , spinach , pepper , chemistry , aroma , gluten free , flavor , gluten , biochemistry
Four kinds of spicy snacks (gluten‐free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base mix was brown rice flour 45%, sorghum flour 20%, tapioca flour 17%, mashed potato 8%, canola oil 6%, guar gum 2%, baking powder 1.5%, salt 0.5% and cayenne pepper 0.25%. Fresh vegetables (broccoli, spinach, carrots and red onion) were chopped and 10% fresh minced garlic was added to broccoli, spinach and carrots. Snack dough was prepared using 100 mL water for 100 g of (1:1) base mix and vegetables. About 20 g of snack dough was placed in two portions on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in‐house volunteers judged that broccoli snacks as significantly higher in color/appearance than spinach snacks. Red onion snacks had significantly better odor/aroma than spinach snacks. Texture/mouth feel of carrot, broccoli and spinach snacks were similar and significantly higher than red onion snacks. Acceptance and Taste/flavor of carrot snacks were judged significantly better than red onion snacks. Water activity of all the snacks tested ranged from 0.19‐0.29 indicating that these snacks were very crispy. Acceptance of snacks tested was carrot 77%, broccoli 68%, spinach 61% and red onion 53%. This is the first report of gluten‐free, 50% vegetable spicy snacks, which offers a nutritional snack choice for all and a healthy option for gluten sensitive individuals.