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<p>The purpose of this study is the determination of the proximate composition and physical properties of snacks with a novel and original preparation. Thus, gluten-free high protein ingredients supplemented with ginger, turmeric, fresh garlic and beets are incorporated into the snack items. The measured snack content levels for protein, crude fat, carbohydrates, essential minerals, and water. The relevant physical properties encompass water activity, true and bulk densities and item texture. The study objective was to make nutritious and gluten-free vegetable snacks with a protein content exceeding 25% and potential health benefits. A set of four snacks were prepared with each having quinoa flour and sunflower cake as its foundation. Sliced beetroots were then added to this flour. Three additional snacks were created by adding garlic, ginger, and turmeric. The protein content ranged between 26 and 29%, exceeding the required threshold. The salt content was less than 1% while that for essential minerals averaged 4%. The dough baking process was accomplished within two minutes with temperatures ranging between 165 and 195&#xa0;°C. Comparing these naval snacks with store-bought items that were typically made with 8–21 distinct ingredients. By contrast, only 3–4 were required for the new snacks. The protein content of the commercial products averaged less than 10%, providing a substantial advantage of 20% for the new snacks. The new snacks also feature seasonings—garlic, ginger and turmeric—with reported health benefits, which are enhanced with 10% "colorful" vegetable content in the beet-based snacks.</p>

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The proximate composition and physical analysis of gluten-free snacks prepared from quinoa, sunflower cake, and beets with added fresh garlic, ginger, and turmeric and their potential health and nutrition and benefits

  • 期刊论文

  • 发表日期：

    2026年4月21日

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  • Talwinder Kahlon,
  • Donald Olson,
  • Mendel Friedman,
  • Ronald Haff

摘要

The purpose of this study is the determination of the proximate composition and physical properties of snacks with a novel and original preparation. Thus, gluten-free high protein ingredients supplemented with ginger, turmeric, fresh garlic and beets are incorporated into the snack items. The measured snack content levels for protein, crude fat, carbohydrates, essential minerals, and water. The relevant physical properties encompass water activity, true and bulk densities and item texture. The study objective was to make nutritious and gluten-free vegetable snacks with a protein content exceeding 25% and potential health benefits. A set of four snacks were prepared with each having quinoa flour and sunflower cake as its foundation. Sliced beetroots were then added to this flour. Three additional snacks were created by adding garlic, ginger, and turmeric. The protein content ranged between 26 and 29%, exceeding the required threshold. The salt content was less than 1% while that for essential minerals averaged 4%. The dough baking process was accomplished within two minutes with temperatures ranging between 165 and 195 °C. Comparing these naval snacks with store-bought items that were typically made with 8–21 distinct ingredients. By contrast, only 3–4 were required for the new snacks. The protein content of the commercial products averaged less than 10%, providing a substantial advantage of 20% for the new snacks. The new snacks also feature seasonings—garlic, ginger and turmeric—with reported health benefits, which are enhanced with 10% "colorful" vegetable content in the beet-based snacks.