Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception

  • Natalia Manzatti Machado Alencar
  • Ludmilla de Carvalho Oliveira
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

Quinoa, amaranth, and buckwheat are the most important pseudocereals. Despite pseudocereals resemble in function and composition of those of the true cereals, the seeds overcome cereal properties in some aspects. Recently, the pseudocereals have attracted attention because of the proteins with high nutritive value, and their storage proteins are not toxic for celiac patients. Moreover, the seeds are an important source of dietary fiber and phenols, which are associated with health benefits. Studies have shown the pseudocereal flour suitability as cereal flour replacer in diverse food products (functional and gluten-free). At present, the food application of pseudocereals in bakery products, fermented beverages, and extruded products, among others, has shown successful. Therefore, the pseudocereals have a great potential to popularize in several countries not yet achieved, by introducing crops in human’s food diet and providing new products of high quality (technological, nutritional, and sensorial). For these reasons, this chapter describes some relevant and actual information about worldwide pseudocereal crop production, nutritional and functional composition, use of pseudocereal flours in food product development, and consumer perception.

Keywords

Amaranth Quinoa Buckwheat Nutritional composition Antioxidant Flours Bakery products Gluten-free Consumer perception 

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Natalia Manzatti Machado Alencar
    • 1
  • Ludmilla de Carvalho Oliveira
    • 2
  1. 1.Department of Food and NutritionSchool of Food Engineering, University of CampinasCampinasBrazil
  2. 2.Department of Food TechnologySchool of Food Engineering, University of CampinasCampinasBrazil

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