Potential use of some pseudocereals in the food industry

Stamatovska, Viktorija and Nakov, Gjore and Uzunoska, Zora and Kalevska, Tatjana and Menkinoska, Marija (2018) Potential use of some pseudocereals in the food industry. Applied Researches in Technics, Technologies and Education (ARRTE), 6 (1). pp. 54-61. ISSN 1314-8796

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Pseudocereals and cereals are plant materials that have similar final uses as flours for
bakery products. However, these plants are different botanically, as pseudocereals they are
broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great
nutritional interest because of their composition. Besides the high starch content, pseudocereals
contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty
acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and
polyphenols. This composition describes their potential as supplements or common cereal
replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals
can be considered as gluten-free products, which can be incorporated in diets for coeliac disease.
The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in
fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are
mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and
buckwheat. The aim of this study is to provide their applications in food products.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 24 Nov 2017 09:59
Last Modified: 10 Mar 2020 10:34
URI: https://eprints.uklo.edu.mk/id/eprint/1052

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