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High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals
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 (QPCBRO...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915643/ https://www.ncbi.nlm.nih.gov/pubmed/31752409 http://dx.doi.org/10.3390/foods8110591 |
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author | Kahlon, Talwinder S. Avena-Bustillos, Roberto J. Brichta, Jenny L. Kahlon, Ashwinder K. |
author_facet | Kahlon, Talwinder S. Avena-Bustillos, Roberto J. Brichta, Jenny L. Kahlon, Ashwinder K. |
author_sort | Kahlon, Talwinder S. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6915643 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69156432019-12-24 High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals Kahlon, Talwinder S. Avena-Bustillos, Roberto J. Brichta, Jenny L. Kahlon, Ashwinder K. Foods Article 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. MDPI 2019-11-19 /pmc/articles/PMC6915643/ /pubmed/31752409 http://dx.doi.org/10.3390/foods8110591 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kahlon, Talwinder S. Avena-Bustillos, Roberto J. Brichta, Jenny L. Kahlon, Ashwinder K. High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title | High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title_full | High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title_fullStr | High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title_full_unstemmed | High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title_short | High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals |
title_sort | high-protein nutritious flatbreads and an option for gluten-sensitive individuals |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915643/ https://www.ncbi.nlm.nih.gov/pubmed/31752409 http://dx.doi.org/10.3390/foods8110591 |
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