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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 #323498
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 ancient whole grain gluten-free snacks

Author
item Kahlon, Talwinder
item Avena-Bustillos, Roberto
item Chiu, Mei Chen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/28/2016
Publication Date: 3/20/2016
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Quinoa ancient whole grain gluten-free snacks. Meeting Abstract. Paper No. 3318.

Interpretive Summary:

Technical Abstract: Four kinds of whole grain gluten-free low fat and salt quinoa snacks were evaluated. The snacks were Quinoa, Quinoa-Pepper, Quinoa-Ginger and Quinoa-Turmeric. In the Asian cuisines ginger and turmeric are very common. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been reported to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 22 g of snack dough was placed on each side of preheated KrumKake Baker and cooked for 1.75 minutes. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Pepper and Quinoa-Ginger snacks significantly higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Turmeric snacks was significantly higher Quinoa-Ginger snacks. Texture/Mouth-feel of Quinoa-Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41-0.55 suggesting that these snacks were crispy with good microbial stability. These snacks would be quite filling due to their expansion of 2.6-3.1 times due to high porosity. There were significant differences in color and texture of the snacks tested. Acceptance of snacks tested was Quinoa 79%, Quinoa-Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3-4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70-79% is very desirable. These healthy nutritious snacks offer choice for all including individuals sensitive to gluten.