Sensory evaluation of gluten-free quinoa whole grain snacks
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associa...
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| Format: | Article |
| Language: | English |
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Elsevier
2016-12-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844016315195 |
| _version_ | 1818171685669437440 |
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| author | Talwinder S. Kahlon Roberto J. Avena-Bustillos Mei-Chen M. Chiu |
| author_facet | Talwinder S. Kahlon Roberto J. Avena-Bustillos Mei-Chen M. Chiu |
| author_sort | Talwinder S. Kahlon |
| collection | DOAJ |
| description | Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed 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 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p ≤ 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly 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 antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6–3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne 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 gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten. |
| first_indexed | 2024-12-11T19:00:39Z |
| format | Article |
| id | doaj.art-0f4ad8b64adb4e8abcf0b652ccbe7278 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-11T19:00:39Z |
| publishDate | 2016-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-0f4ad8b64adb4e8abcf0b652ccbe72782022-12-22T00:54:01ZengElsevierHeliyon2405-84402016-12-0121210.1016/j.heliyon.2016.e00213Sensory evaluation of gluten-free quinoa whole grain snacksTalwinder S. KahlonRoberto J. Avena-BustillosMei-Chen M. ChiuSensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed 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 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p ≤ 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly 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 antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6–3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne 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 gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.http://www.sciencedirect.com/science/article/pii/S2405844016315195Food science |
| spellingShingle | Talwinder S. Kahlon Roberto J. Avena-Bustillos Mei-Chen M. Chiu Sensory evaluation of gluten-free quinoa whole grain snacks Heliyon Food science |
| title | Sensory evaluation of gluten-free quinoa whole grain snacks |
| title_full | Sensory evaluation of gluten-free quinoa whole grain snacks |
| title_fullStr | Sensory evaluation of gluten-free quinoa whole grain snacks |
| title_full_unstemmed | Sensory evaluation of gluten-free quinoa whole grain snacks |
| title_short | Sensory evaluation of gluten-free quinoa whole grain snacks |
| title_sort | sensory evaluation of gluten free quinoa whole grain snacks |
| topic | Food science |
| url | http://www.sciencedirect.com/science/article/pii/S2405844016315195 |
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