Kahlon Talwinder S, Avena-Bustillos Roberto J, Brichta Jenny L, Kahlon Ashwinder K
Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710, USA.
Foods. 2019 Nov 19;8(11):591. doi: 10.3390/foods8110591.
Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5-8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5-6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
品鉴者对全谷物藜麦和小麦制成的高蛋白蔬菜薄饼进行了评估，并进行了物理分析。目标是生产出营养丰富、美味的无麸质（藜麦）和含麸质（小麦）薄饼。薄饼有藜麦花生油饼西兰花（QPCBROC）、小麦花生油饼西兰花（WPCBROC）、藜麦花生油饼甜菜（QPCBEET）和小麦花生油饼甜菜（WPCBEET）。花生油饼会增加蛋白质含量，并提升这种农场副产品的价值。使用了具有降胆固醇潜力的结合胆汁酸的西兰花和甜菜。品鉴者在所有感官参数方面都更喜欢QPCBROC薄饼。薄饼的接受度分别为：QPCBROC（83%）、WPCBROC（70%）、QPCBEET（78%）和WPCBEET（69%）；这些数值在统计学上相似。蛋白质含量≥25%的目标超出了5 - 8%，接受度≥70%的目标也充分实现了。这些薄饼脂肪含量低（5 - 6%），含有必需矿物质（4%），且添加盐仅≤1%。孔隙率和膨胀数据表明，这些薄饼占用的货架空间相对较小。这些薄饼只需要三种原料，既可以在家庭厨房制作，也可以进行商业生产。这些薄饼为所有人提供了营养丰富、美味的选择，而藜麦薄饼为麸质敏感人群提供了一种选择。
