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

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

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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.

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Authors and Affiliations

  1. Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Natalia Manzatti Machado Alencar

  2. Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Ludmilla de Carvalho Oliveira

Authors
  1. Natalia Manzatti Machado Alencar
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  2. Ludmilla de Carvalho Oliveira
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Correspondence to Natalia Manzatti Machado Alencar .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Alencar, N.M.M., de Carvalho Oliveira, L. (2018). Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_63-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_63-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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