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

  • Tadeusz Haber Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Mieczysław Obiedziński Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Bożena Waszkiewicz-Robak Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Elżbieta Biller Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Bohdan Achremowicz Faculty of Biology and Agriculture, Rzeszow University, Rzeszow, Poland
  • Alicja Ceglińska Faculty of Food Science, Warsaw University of Life Sciences, Warsaw, Poland

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. 

Published
2017-12-01
How to Cite
HABER, Tadeusz et al. Pseudocereals and the posibilities of their application in food technology, General characteristics of Quinoa. Polish Journal of Applied Sciences, [S.l.], v. 3, n. 2, p. 53-56, dec. 2017. ISSN 2451-1544. Available at: <http://pjas.pwsip.edu.pl/index.php/pjas/article/view/74>. Date accessed: 20 may 2019. doi: https://doi.org/10.19260/PJAS.2017.3.2.02.
Section
Food, Environmental and Agricultural Sciences and Technology