Recent developments and knowledge in pseudocereals including technological aspects

نویسندگان

چکیده

Abstract Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized they increasingly used for development of a wide range starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like ongoing climate change an stimulus increase agricultural biodiversity again. As pseudocereals botanically classified as dicotyledonous plants their chemical, physical processing properties differ significantly from monocotyledonous cereals. Most factors that need be addressed smaller seed kernel size, specific starch structure granule architecture, gluten-free protein, but dietary fibre secondary plant metabolites composition. This review gives condensed overview developments gained knowledge with special attention technological food these

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ژورنال

عنوان ژورنال: Acta Alimentaria

سال: 2021

ISSN: ['1588-2535', '0139-3006']

DOI: https://doi.org/10.1556/066.2021.00136