Pseudocereals and the posibilities of their application in food technology, General characteristics of Quinoa

Abstract

Quinoa is, apart from amaranth, the second so-called alternative plant, classified  into pseudocereals. Its fruits (seeds) have already found a considerable application in food technology and gastronomy. The dominant chemical compounds of quinoa seeds are saccharides and among them the starch. What focuses attention is the relatively high total protein content (even 22%) and in it, a considerable share of exogenous amino-acids, which are deficit in traditional crops (e.g. Lysine). The greatest potential possibilities of quinoa seeds application, or products obtained from them (e.g. flour) are in bakery and confectionary technology.