The article titled “Nutrient Content of Some Pseudocereals and Their Use in Food Industry Cereal-Like Products in the Food Industry” authored by Esra DOĞU BAYKUT from IMU Faculty of Tourism was published in the European Journal of Science and Technology.
In the article, DOĞU BAYKUT mentioned that cereal-like products can be consumed as an alternative to cereals because they are easily accessible and storable, do not spoil quickly, have high nutritional value and are affordable. The article pointed out the importance of these gluten-free products for a healthy lifestyle for people with gluten allergy, celiac disease or gluten sensitivity. In addition, in recent years, changes in dietary habits have been emphasized by drawing attention to studies indicating that the consumption of gluten-free foods increases general health status. It was stated that buckwheat, amaranth and quinoa are good alternatives in the production of products with high added value for consumers who are conscious of healthy nutrition. In the article, the nutritional contents of buckwheat, amaranth and quinoa and their use in food were also examined.
The article can be viewed here.
