Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application
Quinoa (<i>Chenopodium quinoa</i> 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/2087 |
| _version_ | 1827741221095735296 |
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| author | Hongyan Mu Sophia Xue Qingrui Sun John Shi Danyang Zhang Deda Wang Jianteng Wei |
| author_facet | Hongyan Mu Sophia Xue Qingrui Sun John Shi Danyang Zhang Deda Wang Jianteng Wei |
| author_sort | Hongyan Mu |
| collection | DOAJ |
| description | Quinoa (<i>Chenopodium quinoa</i> 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. |
| first_indexed | 2024-03-11T03:43:38Z |
| format | Article |
| id | doaj.art-6d5b8d380cfd40579d758bc12e866721 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:43:38Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6d5b8d380cfd40579d758bc12e8667212023-11-18T01:22:45ZengMDPI AGFoods2304-81582023-05-011210208710.3390/foods12102087Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and ApplicationHongyan Mu0Sophia Xue1Qingrui Sun2John Shi3Danyang Zhang4Deda Wang5Jianteng Wei6College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaGuelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, CanadaGuelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, CanadaGuelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, CanadaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaQuinoa (<i>Chenopodium quinoa</i> 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.https://www.mdpi.com/2304-8158/12/10/2087quinoa seedsnutritional compositionphytochemicalsprocessing treatmentapplication |
| spellingShingle | Hongyan Mu Sophia Xue Qingrui Sun John Shi Danyang Zhang Deda Wang Jianteng Wei Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application Foods quinoa seeds nutritional composition phytochemicals processing treatment application |
| title | Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application |
| title_full | Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application |
| title_fullStr | Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application |
| title_full_unstemmed | Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application |
| title_short | Research Progress of Quinoa Seeds (<i>Chenopodium quinoa</i> Wild.): Nutritional Components, Technological Treatment, and Application |
| title_sort | research progress of quinoa seeds i chenopodium quinoa i wild nutritional components technological treatment and application |
| topic | quinoa seeds nutritional composition phytochemicals processing treatment application |
| url | https://www.mdpi.com/2304-8158/12/10/2087 |
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