Chia and Quinoa

Chia and quinoa are superfoods trending in markets due to their nutritional benefits, potential as weight management components, and disease preventing properties. This book discusses sources, structure and nutritional information on both chia and quinoa as well as their chemical, functional, and physical properties.

Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living. These cereal crops contain bioactive compounds, are gluten-free proteins, and provide essential vitamins and minerals. Both quinoa and chia are extraordinarily adaptable to various agroecological zones and highly suited to climate change and harsh environments. Quinoa is expanding in underdeveloped countries as a superfood and its cultivation is spreading rapidly due to high global demand. Chia processing results in coproducts including noncommercial grains, partially deoiled flour, and rich fiber fraction allowing the crop to be reincorporated into the food chain.

This book presents scientific, beneficial information on various aspects of chia and quinoa development. It discusses processing methods in quinoa and chia, their functional properties, and features analytical profiles of both crops. Information on quinoa and chia seeds for antioxidant properties and uses as superfoods is featured and effects of processing on nutritional properties, quinoa products, and chia seed products and recipes are included.

Written for agribusiness planners, policy makers, researchers, industrialists, and farmers interested in cereal crops, this book boosts quinoa and chia production, addresses food and health security problems, increases farm outputs, and promotes food industries.

Autorentext
Manju Nehra, Suresh Kumar Gahlawat

Inhalt

Chapter 1.Introduction -Quinoa and Chia Chapter 2.Physical, Chemical, and Functional Properties of Chenopodium quinoa Chapter 3:Physical, Chemical, and Functional Properties of Chia Chapter 4:Quinoa and Chia seeds for Human Health Chapter 5:Chenopodium and Salvia as Functional Foods Chapter 6:Quinoa and Chia- Types, composition, and Therapeutic properties Chapter 7:Effect of Processing on Nutritional Properties of Chia and Quinoa Seeds Chapter 8:Quinoa products Chapter 9:Chia seed Products/recipes Chapter 10:Future aspects