Kahlon Talwinder S, Avena-Bustillos Roberto J, Chiu Mei-Chen M
Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710, USA.
Heliyon. 2016 Dec 22;2(12):e00213. doi: 10.1016/j.heliyon.2016.e00213. eCollection 2016 Dec.
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 ( ≤ 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.
对藜麦无麸质全谷物低脂低盐零食进行了感官评价。这些零食分别是藜麦、藜麦-辣椒粉、藜麦-生姜和藜麦-姜黄味零食。辣椒粉、生姜和姜黄是常见的香料，含有促进健康的营养成分。辣椒粉与增加产热有关。据报道，生姜能改善血液循环并预防关节疼痛。据观察，姜黄具有伤口愈合的潜力。所有零食都含有6%的玉米油和2%的盐。用120毫升水与100克干配料制备零食面团。将约20克零食面团放在预热的KrumKake Express Baker中央，烘烤2分钟。70名内部志愿者评判，藜麦、藜麦-辣椒粉和藜麦-生姜味零食的色泽/外观显著（≤0.05）高于藜麦-姜黄味零食。藜麦-生姜味零食的气味/香气显著高于其他测试零食。藜麦-辣椒粉、藜麦-生姜和藜麦-姜黄味零食的质地/口感相似，且显著高于藜麦味零食。四种测试零食的味道/风味和接受度相似。所有测试零食的水分活度范围为0.41 - 0.55，表明这些零食酥脆且具有良好的抗菌稳定性。由于孔隙率高，这些零食膨胀了2.6 - 3.1倍，饱腹感很强。测试零食的接受度分别为：藜麦79%、藜麦-辣椒粉77%、藜麦-生姜73%和藜麦-姜黄70%。这些零食仅含3 - 4种成分，可以在任何家庭厨房或商业生产中制作。70% - 79%的接受度是非常理想的。这些健康营养的无麸质藜麦零食为所有人提供了选择，包括素食者和对麸质过敏的人。
