Application of pseudocereals in industry

Abstract

Consumer interest in nutrient - rich pseudocereals has stimulated research focused on the potential benefits of pseudocereals for the development of sustainable agriculture and the food industry and for human nutrition. Pseudocereals contribute to the improvement of sensory properties and consumer acceptability of products. Pseudocereals provide unique taste, textur e and color to various food formulations. The addition of pseudocereals provides a creative way to meet the growing consumer demand for healthier and more diverse food options. Due to their high content of macro - and micronutrients, pseudocereals can be us ed to develop a range of new food products. The development of new gluten - free products requires additional research to improve the bioactive, technical and sensory properties of the products. Recently, there has been an increased interest in the research and development of new products based on chia, amaranth, buckwheat and quinoa. Based on a review of the latest research published in leading world journals, this chapter provides an overview of the current use of pseudocereals in the production of food pro ducts. In addition, development directions and new opportunities for improving the nutritional value and quality of industrial products incorporating pseudocereals (seeds, flour or extracts) are analyzed.