Quinoa: Chemistry and Technology

Quinoa is a plant-based, gluten-free food with nutritional and food security properties, cultivated in over 70 countries. It has a rich structure, molecular and chemical composition, milling properties, processing characteristics, and food products. This book provides a practical resource to support its development in the food industry.

Format: Paperback / softback
Length: 442 pages
Publication date: 16 November 2022
Publisher: Elsevier Science & Technology

Quinoa: Chemistry and Technology delves into the comprehensive exploration of the chemistry, processing, and technological advancements associated with the quinoa grain and its essential components. This authoritative resource comprehensively covers the global development of quinoa grain for food production, encompassing its intricate structure, molecular and chemical composition, milling properties, processing characteristics, and diverse food products. The surging demand for plant-based, gluten-free foods that offer unparalleled nutritional value, health benefits, sustainability, and affordability has propelled the cultivation of quinoa to over 70 countries worldwide. Quinoa's remarkable nutritional and food security attributes have made it a sought-after crop, driving its expansion in various sectors, including the food industry.

Quinoa is a pseudocereal that belongs to the Chenopodiaceae family, which is native to South America. It has been cultivated for over 5,000 years and is considered a staple food in many parts of the world. Quinoa is a rich source of protein, fiber, vitamins, and minerals, making it a popular choice for health-conscious individuals.

The cultivation of quinoa has undergone significant advancements in recent years. With the increasing demand for quinoa, researchers and farmers have worked to improve the yield, quality, and adaptability of the crop. One of the key challenges in quinoa cultivation is the lack of genetic diversity. Quinoa is a monocotyledonous plant, which means it has a single seed leaf and produces seeds only once a year. This limited genetic diversity makes it susceptible to pests, diseases, and environmental stresses.

To address this challenge, researchers have developed new quinoa varieties that are more resistant to pests, diseases, and drought. These varieties have also been bred to have better nutritional qualities, such as higher protein content and lower glycemic index.

In addition to genetic improvement, quinoa cultivation has also benefited from advances in processing technology. Quinoa can be processed into a variety of products, including flour, pasta, breakfast cereals, and snacks. The processing technology has been developed to preserve the nutritional value of quinoa while making it more accessible and convenient for consumers.

One of the most popular quinoa products is quinoa flour. Quinoa flour is made from the dry quinoa seeds and is a gluten-free alternative to traditional wheat flour. It is widely used in baking and cooking and is known for its nutty flavor and high nutritional value.

Quinoa pasta is another popular product that has gained popularity in recent years. Quinoa pasta is made from a blend of quinoa flour and traditional wheat flour, which gives it a unique texture and flavor. It is also a good source of protein and fiber, making it a healthy alternative to traditional pasta.

Quinoa breakfast cereals are also gaining popularity as a healthy and convenient option for breakfast. These cereals are made from quinoa flakes and are often fortified with vitamins and minerals, making them a good source of essential nutrients.

In addition to its use in food products, quinoa is also being explored for its potential health benefits. Studies have shown that quinoa is rich in antioxidants, which can help protect against chronic diseases such as heart disease, cancer, and diabetes. Quinoa is also a good source of fiber, which can help promote digestive health and regulate blood sugar levels.

Despite its many benefits, quinoa cultivation faces several challenges. One of the biggest challenges is the high demand for quinoa, which has led to increased prices and limited availability. This has made it difficult for farmers in some regions to cultivate quinoa, particularly in developing countries where quinoa is a staple food.

Another challenge is the lack of infrastructure and resources in some regions. Farmers in some areas may not have access to modern farming techniques, such as irrigation systems or fertilizers, which can impact the yield and quality of quinoa.

To address these challenges, governments, organizations, and farmers are working together to promote quinoa cultivation. Governments are providing subsidies and incentives to farmers to cultivate quinoa, while organizations are providing training and technical support to farmers to improve their farming practices.

In conclusion, quinoa: Chemistry and Technology provides a comprehensive overview of the chemistry, processing, and technology of quinoa grain and its essential components. The cultivation of quinoa has undergone significant advancements in recent years, driven by the increasing demand for plant-based, gluten-free foods that offer unparalleled nutritional value, health benefits, sustainability, and affordability. Quinoa's unique structure, molecular and chemical composition, milling properties, processing characteristics, and diverse food products make it a valuable resource for the food industry and for individuals seeking healthy and sustainable food options. However, quinoa cultivation faces several challenges, including limited genetic diversity, high demand, and lack of infrastructure and resources. By working together, governments, organizations, and farmers can promote quinoa cultivation and ensure that this valuable crop continues to thrive for generations to come.

Weight: 716g
Dimension: 152 x 229 x 28 (mm)
ISBN-13: 9780323999090