Next Article in Journal
Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract
Previous Article in Journal
Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities
Open AccessArticle

High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals

Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710, USA
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 591;
Received: 26 September 2019 / Revised: 12 November 2019 / Accepted: 15 November 2019 / Published: 19 November 2019
(This article belongs to the Section Food Nutrition)
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. View Full-Text
Keywords: Quinoa; wheat; peanut oilcake; broccoli; beets; whole grain; flatbreads Quinoa; wheat; peanut oilcake; broccoli; beets; whole grain; flatbreads
Show Figures

Figure 1

MDPI and ACS Style

Kahlon, T.S.; Avena-Bustillos, R.J.; Brichta, J.L.; Kahlon, A.K. High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals. Foods 2019, 8, 591.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop