摘要
Novel snack foods comprised of various combinations of whole grains and vegetables were evaluated for consumer acceptability in sensory booths by seventy-one in-house volunteers. Specifically, snacks containing Buckwheat (B), Buckwheat + Peanut meal + Kale (BPK), Sorghum + Peanut meal + Okra (SPO), and Sorghum + Peanut meal + Okra + Jalapeno (SPOJ) were judged for appearance, aroma, flavor and texture on a scale from one to five, as well as on overall acceptability on a binary scale. Several combinations of ingredients were evaluated, with the final composition of snacks tested decided by consensus of laboratory personnel based on criteria of expected consumer acceptability of 70%. While all snacks were found to be statistically similar for appearance, aroma, and flavor, the texture of BWPK and SPO were rated significantly equal and more favorable than BW and SPOJ. Acceptability ratings were generally high;SPOJ (94%), BPK (93%), SPO (89%), and B (85%), with no significant difference, observed between SPOJ and BPK (p = 0.05). The snack foods evaluated are higher (up to triple) in protein, lower (as low as half) in fat, are gluten-free with no added sugar, and generally higher in nutritional content as compared to most traditional snack foods. While ideally suited for commercial production, these snacks can also be easily prepared at home with minimal equipment requirements, thus offering a healthy alternative for all consumers including vegetarians, vegans, and those hypersensitive to gluten.
Novel snack foods comprised of various combinations of whole grains and vegetables were evaluated for consumer acceptability in sensory booths by seventy-one in-house volunteers. Specifically, snacks containing Buckwheat (B), Buckwheat + Peanut meal + Kale (BPK), Sorghum + Peanut meal + Okra (SPO), and Sorghum + Peanut meal + Okra + Jalapeno (SPOJ) were judged for appearance, aroma, flavor and texture on a scale from one to five, as well as on overall acceptability on a binary scale. Several combinations of ingredients were evaluated, with the final composition of snacks tested decided by consensus of laboratory personnel based on criteria of expected consumer acceptability of 70%. While all snacks were found to be statistically similar for appearance, aroma, and flavor, the texture of BWPK and SPO were rated significantly equal and more favorable than BW and SPOJ. Acceptability ratings were generally high;SPOJ (94%), BPK (93%), SPO (89%), and B (85%), with no significant difference, observed between SPOJ and BPK (p = 0.05). The snack foods evaluated are higher (up to triple) in protein, lower (as low as half) in fat, are gluten-free with no added sugar, and generally higher in nutritional content as compared to most traditional snack foods. While ideally suited for commercial production, these snacks can also be easily prepared at home with minimal equipment requirements, thus offering a healthy alternative for all consumers including vegetarians, vegans, and those hypersensitive to gluten.
