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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 #368977
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Consumer sensory evaluation and quality of sorghum-peanut meal-okra snacks

Author
item Kahlon, Talwinder
item Avena-Bustillos, Roberto
item KAHLON, ASHWINDER - Volunteer
item Brichta, Jenny

Submitted to: Heliyon
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/16/2021
Publication Date: 5/7/2021
Citation: Kahlon, T.S., Avena Bustillos, R.D., Kahlon, A.K., Brichta, J.L. 2021. Consumer sensory evaluation and quality of sorghum-peanut meal-okra snacks. Heliyon. 7(5):e06874. https://doi.org/10.1016/j.heliyon.2021.e06874.
DOI: https://doi.org/10.1016/j.heliyon.2021.e06874

Interpretive Summary: Gluten-free, whole grain, high protein, vegetable Sorghum-Peanut Meal-Okra (SPO) and SPO-Jalapeno, SPO-Turmeric root and SPO-Ginger root snacks were sensory evaluated by 73 volunteers. Acceptance of SPO (88%) and SPO-Jalapeno (73%) snacks were very desirable. Water activity data indicate that the snacks were crispy with good shelf life. Production of these snacks would add value to peanut growers and increase protein intake and vegetable consumption. These snacks contain only 3-4 ingredients and could easily be made in any home kitchen or commercial establishment. These healthy snacks offer a gluten free, high protein, tasty choice for all, including vegetarians and those sensitive to gluten.

Technical Abstract: Gluten-free, whole grain, high protein, vegetable Sorghum-Peanut Meal-Okra (SPO) and SPO-Jalapeno, SPO-Turmeric root and SPO-Ginger root snacks were sensory evaluated by 73 volunteers. Taste/Flavor and Odor/Aroma of the SPO and SPO-Jalapeno snacks were similar and significantly (p=0.05) higher than SPO-Turmeric root and SPO-Ginger root. Acceptance of SPO and SPO-Jalapeno snacks were both 88%; this value is very desirable. Acceptance of SPO-Turmeric and SPO-Ginger were only 56 and 51% respectively. Turmeric and ginger have been reported with many health benefits, however these snacks were not preferred by the tasters. Water activity (Aw) of the snacks tested was SPO (0.42) < SPO-Turmeric (0.52) < SPO-Jalapeno (0.54) < SPO-Ginger (0.62). Water activity indicates that all the snacks were crispy with good shelf life. Expansion of these snacks was SPO-Ginger root 84%, SPO-Turmeric root 76%, SPO-Jalapeno 42% and SPO only 14%. Data suggest snacks containing spice were fluffy and would give good presentation in packaging. Protein content of the snacks tested was 24-26%. The objective of attaining = 24% protein was clearly attained. Production of these snacks would add value to peanut growers and increase protein intake and vegetable consumption. These snacks contain only 3-4 ingredients and could be made in any home kitchen or commercial establishment. These healthy snacks offer a gluten free, high protein, tasty choice for all, including vegetarians and those sensitive to gluten.