Research Progress of Quinoa Seeds ( Wild.): Nutritional Components, Technological Treatment, and Application

Overview

Journal Foods

Specialty Biotechnology

Date 2023 May 27

PMID 37238905

Authors

Hongyan Mu

Sophia Xue

Qingrui Sun

John Shi

Danyang Zhang

Deda Wang

Jianteng Wei

Affiliations

Soon will be listed here.

Abstract

Quinoa ( Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

Citing Articles

Preparation and analysis of quinoa active protein (QAP) and its mechanism of inhibiting from a transcriptome perspective.

Zhang X, Zheng C, Ge W, Li X, Wang X, Sun Y PeerJ. 2025; 13:e18961.

PMID: 39963196 PMC: 11831975. DOI: 10.7717/peerj.18961.

Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa.

Huo J, Feng T, Shang H, Guo C, Wu T, Chu M Heliyon. 2024; 10(17):e37133.

PMID: 39296137 PMC: 11409112. DOI: 10.1016/j.heliyon.2024.e37133.

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops.

Galindo-Lujan R, Pont L, Quispe F, Sanz-Nebot V, Benavente F Foods. 2024; 13(12).

PMID: 38928847 PMC: 11203106. DOI: 10.3390/foods13121906.

Metabolome and Transcriptome Association Analysis Reveals Mechanism of Synthesis of Nutrient Composition in Quinoa ( Willd.) Seeds.

Yang J, Wang Y, Sun J, Li Y, Zhu R, Yin Y Foods. 2024; 13(9).

PMID: 38731698 PMC: 11082971. DOI: 10.3390/foods13091325.

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.

Abdel-Aal E Foods. 2024; 13(1).

PMID: 38201033 PMC: 10778197. DOI: 10.3390/foods13010005.

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