QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN BAKERY AND FOOD SYSTEMS: TECHNOLOGICAL INNOVATIONS, NUTRITIONAL VALORIZATION, AND IMPLICATIONS FOR HUMAN HEALTH
Abstract
Quinoa (Chenopodium quinoa Willd.) has emerged as a pseudocereal of exceptional nutritional quality, offering a complete amino acid profile, abundant dietary fiber, bioactive compounds, and naturally gluten-free properties. The increasing global demand for nutritious, functional, and allergen-free food products has positioned quinoa flour as a promising ingredient in modern food technology, particularly in bakery applications. This comprehensive review synthesizes current scientific knowledge on the physicochemical properties of quinoa flour, its technological applications across diverse bakery and food products, and its multifaceted health benefits. We examine the functional characteristics that make quinoa flour suitable for bread, cakes, cookies, pasta, and gluten-free formulations, analyzing its effects on dough rheology, textural attributes, sensory properties, and shelf-life extension. The health-promoting effects of quinoa flour consumption are critically evaluated, including its role in glycemic control, cardiovascular health, antioxidant activity, anti-inflammatory responses, and gut microbiota modulation. Additionally, we address anti-nutritional factors such as saponins and phytic acid, along with processing strategies for their mitigation. Despite promising research outcomes, significant gaps remain in large-scale industrial applications, long-term clinical trials, and standardization of processing protocols. This review provides a scientific foundation for food technologists, nutritionists, and industry stakeholders to harness quinoa flour's potential in developing health-oriented, sustainable food products that meet contemporary consumer demands.
Keywords:Quinoa flour, Bakery technology, Gluten-free products, Functional foods, Nutritional quality, Bioactive compounds, Dough rheology, Health benefits, Pseudocereals, Food innovation.
Author(s):Manish
Email:sch.manish@bujhansi.ac.in
DOI:-
Orcid-id:https://orcid.org/0000-0002-6069-4468
