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Quinoa

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Bioactive Factors and Processing Technology for Cereal Foods

Abstract

Quinoa, a crop native to the Andean region of the genus Amaranthus, is an annual twinleaf herb. Quinoa is rich in protein, unsaturated fatty acids, vitamins, minerals, dietary fiber, and other nutrients. Furthermore, the essential amino acids are well balanced and rich. Quinoa is low fat, low sugar and holds zero cholesterol. In addition, quinoa contains a lot of bioactive ingredients, such as protein active peptides, polyphenols, saponins, flavonoids, and quercetin. It is also gluten-free, perfect for people with celiac disease who are allergic to gluten. Therefore, domestic and foreign researchers have paid an increasing amount of attention to quinoa, a crop with antioxidant and anti-inflammatory functions. The development and application of various ingredients in quinoa should be explored more deeply. In this paper, research progress of the nutritive function and bioactivity of quinoa is reviewed, and the prospects of its development and application are explored.

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Author information

Authors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jie Liu

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  1. Jie Liu
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Correspondence to Jie Liu .

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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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© 2019 Springer Nature Singapore Pte Ltd.

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Liu, J. (2019). Quinoa. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_12

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