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.
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