Cultivation and Technological Value of Pseudocereals - Nutritional and Functional Aspect in the Context of a Gluten-free Diet

• Autorzy: Molska Marta , Reguła Julita
• Języki publikacji: EN

Abstrakty

EN

Nowadays, consumers are more aware of what they eat and therefore start demanding from the food market. Paying attention to gluten-free products. For this reason, pseudocereals such as buckwheat, quinoa, amaranth or chia seeds have been noticed. They have good nutritional value and nutraceutical properties. Among other things, they are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The plant is said to have a beneficial effect on improving health and supporting treatment in the case of disorders of the blood lipid profile, as well as hypoglycemic and anti-cancer effects. This review aims to characterize, in terms of nutritional and functional, three pseudocereals, i.e. buckwheat, quinoa and chia seeds.

Słowa kluczowe

EN

buckwheat; quinoa; chia; nutritional value; gluten-free diet

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2022
• Tom: Vol. 67, nr 1
• Strony: 29--38
• Opis fizyczny: Bibliogr.56 poz., tab.

Twórcy

autor

Molska Marta

• Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Poznan, Poland

• https://orcid.org/0000-0002-1514-2103

autor

Reguła Julita

• Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Poznan, Poland

• https://orcid.org/0000-0002-3265-547X

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023)