Sensory evaluation of gluten-free quinoa whole grain snacks

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...

Full description

Bibliographic Details
Main Authors:	Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu
Format:	Article
Language:	English
Published:	Elsevier 2016-12-01
Series:	Heliyon
Subjects:	Food science
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844016315195

Similar Items

Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks
by: Talwinder S. Kahlon, et al.
Published: (2021-05-01)

High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals
by: Talwinder S. Kahlon, et al.
Published: (2019-11-01)

Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
by: Lauren M. Crawford, et al.
Published: (2019-06-01)

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
by: Wendy Franco, et al.
Published: (2021-07-01)

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds
by: Valentina Melini, et al.
Published: (2021-02-01)

Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
by: Ritva Repo-Carrasco-Valencia, et al.
Published: (2020-08-01)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
by: Saadat Azizi, et al.
Published: (2020-05-01)

Utilização de farinha de quinoa no desenvolvimento de pães sem glúten /
by: Nobre, Ana Rita Melo Oliveira
Published: (2015)

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study
by: بهزاد ناصحی, et al.
Published: (2018-07-01)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
by: Michela Cannas, et al.
Published: (2020-06-01)

Alimento tipo “snack” expandido a base de quinoa (Chenopodium quinoa Willd)
by: Mora, David Marcelo Peralbo
Published: (2016)

Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
by: Patricia Miranda Villa, et al.
Published: (2020-08-01)

Assessment of the gluten content in gluten-free labeled foods: comparison of two gluten detection methods
by: Álvaro Macedo Laureano, et al.
Published: (2015-02-01)

The Development of Gluten-Free Milk-Free French Bread
by: Bentley, Annette Camnetar
Published: (2013)

Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (<i>Chenopodium quinoa</i>) Varieties
by: Jose Martin Ramos-Diaz, et al.
Published: (2020-12-01)

Cereal extrusado, free glúten, formulado com subprodutos de arroz e quinoa
by: Godoy, Roberta Camargo de
Published: (2015)

Gluten contamination of canned and dry grain-free commercial pet foods determined by HPLC-HRMS
by: Giorgia Meineri, et al.
Published: (2020-12-01)

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance
by: Urubkov Sergey A., et al.
Published: (2020-06-01)

Evaluation of sorghum in gluten-free soy sauce
by: Pearson, Cole
Published: (2017)

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties
by: Dayanne Vigo Miranda, et al.
Published: (2018-01-01)

Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet
by: Sébastien La Vieille, et al.
Published: (2014-02-01)

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
by: Ana Carolina L. Centeno, et al.
Published: (2021-09-01)

Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
by: Rachel Gillespie, et al.
Published: (2021-06-01)

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review
by: Chong Yi Ng, et al.
Published: (2021-09-01)

Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour
by: Shabir Ahmad Mir, et al.
Published: (2019-01-01)

In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats
by: Pamela C. Flores-Silva, et al.
Published: (2017-01-01)

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough
by: Maria Simona Chiș, et al.
Published: (2019-01-01)

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds
by: Serena Niro, et al.
Published: (2019-06-01)

Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply
by: Živa Lavriša, et al.
Published: (2020-11-01)

Snacking preferences of primary school children as a guideline to develop a sensory acceptable snack food item enhanced with Moringa oleifera
by: Govender, Karina
Published: (2016)

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour
by: Tuğba Öksüz, et al.
Published: (2016-12-01)

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods
by: Benjamin Missbach, et al.
Published: (2015-10-01)

Feasibility of using zein in gluten-free baking
by: Bloom, Rachel
Published: (2015)

Mediterranean Gluten-Free Diet: Is It a Fair Bet for the Treatment of Gluten-Related Disorders?
by: Karla A. Bascuñán, et al.
Published: (2020-12-01)

Process evaluation and quality optimization of apple snack
by: Gill, Navpreet Kaur
Published: (2014)

Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products
by: Urubkov S., et al.
Published: (2019-12-01)

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread
by: Alicja Ziemichód, et al.
Published: (2020-04-01)

An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread
by: Bize, Magali
Published: (2012)

A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity
by: Cho, Julie
Published: (2015)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
by: Tcherena Amorim Brasil, et al.
Published: (2015-06-01)