Sensory evaluation of gluten-free quinoa whole grain snacks
Sensory evaluation of gluten-free quinoa whole grain snacks
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DOI：
10.1016/j.heliyon.2016.e00213
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发表时间：
2016-12-01
期刊：
影响因子：
4
通讯作者：
Chiu, Mei-Chen M.
中科院分区：
文献类型：
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作者：
Kahlon, Talwinder S.;Avena-Bustillos, Roberto J.;Chiu, Mei-Chen M.
对藜麦无麸质全麦低脂低盐零食进行感官评价。这些零食包括藜麦、藜麦辣椒、藜麦姜和藜麦姜黄。辣椒、生姜和姜黄是常见的香料，含有促进健康的营养素。辣椒与增强产热有关。据报道，生姜可以改善血液流动并预防关节疼痛。姜黄已被观察到具有伤口愈合潜力。所有零食均含有 6% 的玉米油和 2% 的盐。零食面团是用 120 毫升水配 100 克干原料制备的。将约 20 克零食面团放在预热的 KrumKake Express Baker 中心并煮 2 分钟。 70 名内部志愿者对藜麦、藜麦辣椒和藜麦生姜零食的颜色/外观做出了显着评价（p
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 inhouse volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p