Exploiting pseudocereals as novel high protein grains

Vidaurre-Ruiz J.; Bender D.; Schönlechner R. · Journal of Cereal Science (2023) · DOI: 10.1016/j.jcs.2023.103795

Resumen

The pseudocereals quinoa, amaranth, kañiwa, and buckwheat offer a range of nutritional benefits and are becoming increasingly popular as valuable and sustainable sources of protein. Their protein quality is considered superior to many traditional cereals due to their more balanced amino acid composition, making them good options for plant-based protein alternatives. Extracted protein concentrates or isolates from pseudocereals, especially from amaranth, have good techno-functional properties, like high protein solubility and good foaming properties. Modification of pseudocereal proteins by heat treatment, enzymatic hydrolysis, high pressure or ultrasound processing can further enhance these techno-functional properties as well as their emulsion properties and stability. In addition to these nutritional benefits, pseudocereals possess an excellent adaptability to harsh environmental conditions like dry and hot weather, which makes these grains a valuable and sustainable option for those looking for a balanced source of protein and a nutritionally dense alternative to meet the future dietary challenges.

Instituciones: Universidad Nacional Agraria La Molina