Formulation and Quality Attributes of Quinoa Food Products

Diverse functional properties and gluten-free feature grant quinoa uniqueness among grain-related foods. This generates great scientific enthusiasms for quinoa-related product development worldwide. This review characterizes a wide variety of quinoa products launched during the last 5 years, including breads (sourdough and non-sourdough), Chinese-steamed bread, pasta, cookies, breakfast cereals, snacks, edible films and emulsion stabilizers. The focus is given to the impact of quinoa on diverse quality attributes of the products. Innovative approaches for counteracting the negative alterations in product properties caused by adding quinoa are discussed. Research directions on how to develop unique quinoa-based products are suggested.