A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Wild.)


Sezgin A. C., Sanlier N.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.86, pp.51-58, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 86
  • Publication Date: 2019
  • Doi Number: 10.1016/j.tifs.2019.02.039
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.51-58
  • Keywords: Quinoa, Celiac, Meals with quinoa, ANTIOXIDANT ACTIVITIES, HEALTH-BENEFITS, DIETARY FIBER, WILLD., FLOUR, PHENOLICS, QUALITY, LEAVES, BREAD
  • Lokman Hekim University Affiliated: Yes

Abstract

Background: The quinoa herb belongs to the family of Chenopodiaceae where spinach and beet are also found. It is a kind of herb that is native to South America and there are about 250 kinds of Chenopodium species worldwide. It is considered a sacred herb by humans due to the high level of protein in its composition and its content of essential amino acids in a balanced manner. In addition, due to the fact that quinoa has a high value of energy and nutrients and because of its therapeutic properties as well as the absence of gluten in it, it is thought to be beneficial for consumers like children, elderly people, high performance athletes, individuals with lactose intolerance, women with a tendency to osteoporosis and those in a risk group such as anemia, diabetes, dyslipidemia, obesity or celiac disease. The useage of quinoa as a main ingredient in salads and meatball and the useage of which in preparation of pastries such as cakes, cookies, etc., dietary meals, and various foods have increased the demand for it within the gastronomy field.