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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 #331372

Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Gluten-free ancient whole grain buckwheat snacks

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

Submitted to: Nutrition & Food Science International Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/20/2017
Publication Date: 4/19/2018
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal.

Interpretive Summary: Four kinds of ancient whole grain gluten-free buckwheat snacks were sensory evaluated by seventy one tasters. Acceptance of these 88-92% buckwheat containing snacks was Buckwheat 84.5%, BW-Turmeric 80.3%, BW-Cayenne Pepper 73.2%, and BW-Ginger 70%. Buckwheat is highly nutritious ancient grain. Expansion value of 3-4 suggests that these snacks would be quite filling and offer good package presentation. These snacks could be made in any house hold or commercial production. These ancient whole grain gluten-free buckwheat snacks offer healthy choice to all and option for vegetarians and those sensitive to gluten.

Technical Abstract: The Buckwheat, Buckwheat-Turmeric, Buckwheat-Cayenne Pepper and Buckwheat-Ginger snacks were evaluated. Turmeric, ginger and pepper have been reported to have health promoting potential as wound healing, increasing blood flow and preventing joint pain. All the snacks contained 88-92% buckwheat. Snack dough was prepared using 120 mL water with 100 g dry ingredients. About 20 g of snack dough was placed on the center of preheated KrumKake Express baker and cooked for 2.5 minutes. Seventy one volunteers judged Buckwheat-Ginger snacks significantly higher in Odor/Aroma than Buckwheat-Cayenne Pepper snacks. Color/Appearance, Taste/Flavor, Texture/Mouth-feel and Acceptance were judged to be similar in four kinds of Buckwheat ancient whole grain gluten-free snacks tested. Water activity of all the snacks tested ranged from 0.21-0.32 suggesting that these snacks were crispy and would have good anti-microbial stability. These snacks were quite filling due to their high porosity as their expansion was 3-4 folds. Acceptance of snacks tested was statistically similar and ranged from 70-84%. This acceptance would be considered quite desirable. These snacks contained only 3-4 ingredients and could be made in any house kitchen or commercial production. These healthy nutritious snacks offer choice for all including vegetarians and individuals sensitive to gluten.