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United States Department of Agriculture

Agricultural Research Service

Research Project: Processing Technologies to Prevent Weight Gain and Obesity Related Metabolic Diseases

Location: Healthy Processed Foods Research

Title: Whole grain gluten-free vegetable savory snacks

Authors
item Kahlon, Talwinder
item Avena Bustillos, Roberto
item Chiu, Mei Chen
item Hidalgo, Marlene

Submitted to: Journal of Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 29, 2014
Publication Date: June 7, 2014
Repository URL: http://dx.doi.org/10.5539/jfr.v3n5p1
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2014. Whole grain gluten-free vegetable savory snacks. Journal of Food Research. 3(5):1-7. DOI: 10.5539/jfr.v3n5p1.

Interpretive Summary: Whole grain gluten-free vegetable healthy low salt, low fat savory snacks that can be prepared in any house kitchen and/or by commercial production were evaluated by 62 volunteers. Acceptability of was Carrot-Garlic 88%, Broccoli-Garlic 77%, Spinach-Garlic 68% and Red Onion 65%. This is the first report of gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten-sensitive individuals. These chips contain 33-50% less salt than most chips available in the market. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose dietary fiber and potassium.

Technical Abstract: Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base formulation (BF) as is basis was brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with base formulation (1:1). Chopped fresh garlic (10%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 20 g each) was placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged broccoli snacks as significantly better in color/appearance than carrot, spinach and red onion savory snacks. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging. This is the first report of gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten-sensitive individuals. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium.

Last Modified: 12/19/2014
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