Foods, Vol. 12, Pages 2087: Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

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Foods, Vol. 12, Pages 2087: Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Foods doi: 10.3390/foods12102087

Authors:
Hongyan Mu
Sophia Xue
Qingrui Sun
John Shi
Danyang Zhang
Deda Wang
Jianteng Wei

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

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