Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems

Abstract

Pigmented pseudocereals (PPs) are considered to be functional foods due to their nutritional value and health-promoting ingredients. Moreover, consumers' demand for PPs has been increasing owing to their role in preventing various diseases, including celiac, obesity, cancer, cardiovascular disease, diabetes, and chronic inflammation. Furthermore, PPs have high antioxidant activity, boost the immune system, and reduce serum cholesterol levels. This chapter discusses the nutritional benefits of the main PPs, such as amaranth, buckwheat, and quinoa, with particular attention to their bioactive pigments. The applications of PPs in the food industry are also reviewed in this chapter. Moreover, this chapter highlights the techno-functional properties of PPs and preprocessing technologies to inactivate antinutrients in PPs and improve their sensory scores. PPs can be applied in various food systems, including fortified cereals, gluten-free foods, plant-based milk, and food additives such as gelators, foam enhancers, and emulsifiers. This chapter provides a comprehensive overview of the present knowledge of PPs for food producers and plant-based food researchers. It highlights the opportunities for developing novel healthy plant-based food products.