Location: Healthy Processed Foods ResearchTitle: Sensory evaluation of ancient whole grain gluten-free buckwheat, peanut meal, beets flatbreads
|Avena Bustillos, Roberto|
|Chiu, Mei Chen|
|KAHLON, ASHWINDER - Consultant|
Submitted to: Nutrition & Food Science International Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/30/2018
Publication Date: 10/30/2018
Citation: Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Kahlon, A.K. 2018. Sensory evaluation of ancient whole grain gluten-free buckwheat, peanut meal, beets flatbreads. Nutrition & Food Science International Journal. 7(5):555722. https://doi.org/10.19080/NFSIJ.2018.07.555722.
Interpretive Summary: The flatbreads containing whole grain, Buckwheat, Peanut Meal, Beets (BPB), BPB-Onions, BPB-Garlic and BPB-Ginger were developed. Acceptance of flatbreads was BPB-Onions 79%, BPB-Garlic 78%, BPB 68% and BPB-Ginger 66%. These flatbreads potentially add value to Peanut Meal and increase consumption of health promoting colorful vegetable beets. These flat breads used only 3-4 ingredients and could be made in any house kitchen or by commercial production. These high protein, gluten-free, whole grain, vegetable flatbreads offer nutritious, tasty and healthy choice to all and those sensitive to gluten.
Technical Abstract: The sensory evaluation of whole grain, gluten-free, Buckwheat (B), Peanut Meal (P) and Beets (B) flatbreads was conducted. The flatbreads were BPB, BPB-Onions, BPB-Garlic and BPB-Ginger. Buckwheat is an ancient grain, gluten-free and good source of many essential minerals. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh beets a vegetable with bile acid binding and health promoting potential was used to increase vegetable consumption. Onions, garlic and ginger contain many healthful phytonutrients. The levels of buckwheat, peanut meal, beets, onions, garlic and ginger were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 55-83 ml water per 100g as is ingredients. The ingredients were Buckwheat flour, Peanut Meal and Beets (22-33%) as is basis. Onions, Garlic and Ginger flatbreads contained 33%, 8% and 20% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in Sol Luna tortilla press to about 8-inch circle. They were cooked in flatbread cooker for 2-2.25 minutes at (165-195oC). Seventy-seven in-house volunteers evaluated Color/Appearance, Texture/Mouth feel as well as Acceptance of the four kinds of flatbreads tested to be statistically similar. Odor/Aroma of BPB-Onions was significantly (p = 0.05) higher than BPB flatbreads. Taste/Flavor of the BPB-Onions and BPB-Garlic was similar and significantly better than BPB-Ginger and BPB flatbreads. For BPB-Ginger flatbreads these values were also significantly higher than BPB. The acceptance of the flatbreads tested was BPB-Onions 79%, BPB-Garlic 78%, BPB 68% and BPB-Ginger 66%. These flat breads used only 3-4 ingredients and could be made in any house kitchen or commercial production. These whole gain, high protein, gluten-free, vegetable, flatbreads offer tasty, nutritious and healthy choice to all and those sensitive to gluten.