BIBLIOGRAPHICAL ANALYSIS ABOUT NUTRITIONAL POTENTIAL OF QUINOA (CHENOPODIUM QUINOA) AS A FUNCTIONAL FOOD

Abstract

Quinoa (Chenopodium Quinoa), has been identified as a complete food due to its integral contribution to human nutrition demand; it exceeds the standard requirements and presents compounds of high functional value such as polyphenols, phytosterols and flavonoids, which give it not only nutritional value but also therapeutic and pharmaceutical. In order of its quality for modern foods conformation, it has excellent properties such as a high solubility of the flour in water, a gelatinization temperature friendly for the preservation of the functional properties and a proven emulsivity, presenting an unprecedented technological potential for the design of new foods, especially in a meat formulation. In same way, its fatty acids content and its high conservation due to the remarkable content of vitamin E make it a vital food for human nutrition. The objective of this work is to establish, through a rigorous compendium of nutritional and technological properties, the potential of quinoa as a food and a promising complement for the development of functional products, specifically in meat products, replacing traditional flours.