Author(s)

Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu

Western Regional Research Center, USDA-ARS, Albany, CA, USA.

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.

Sensory Evaluation, Buckwheat, Kale, Peanut Meal, Gluten-Free, Water Activity

Kahlon, T. , Avena-Bustillos, R. and Chiu, M. (2018) Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale. Food and Nutrition Sciences, 9, 335-345. doi: 10.4236/fns.2018.94026.