POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX

Recently, there has been a growing effort to include underutilised crops food products. The potential of pseudocereal quinoa for the production non-dairy plant-based beverages was investigated. Developed products were analyzed nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with commercial beverage. Quinoa contained 0.60-0.63 g per 100 mL proteins, had medium index their energy values ranged from 113.14 120.79 kJ For improvement beverages, these sweetened natural sweeteners low (inulin or agave syrup). It found that final similar consistency as drink, but showed lower overall acceptance. Moreover, it determined syrup higher than those inulin. Due absence gluten products, developed can represent new alternative consumers special needs. addition suitable ingredients may be recommended improve