Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food

Abstract

In response to the growing recognition of health issues, people are seeking products that are inexpensive, convenient, and health-related. The incorporation of pseudocereal powder in nutraceutical sector is currently increasing because of their high nutritional profile as well as health-promoting effects. The high nutritional profile includes low starch content, high in amino acid profile, high in mineral content, and low glycemic index. Moreover, it contains high levels of phytochemicals that contain considerable amounts of flavonoids, polyphenolic chemicals, and phytosterols, making them useful in the nutraceutical sector. These bioactive compounds offer antioxidant, anti-inflammatory, and reduced risk of obesity, prediabetes, and diabetic complications. With its tremendous potential and numerous food health-related uses, pseudocereal can serve as a low-cost alternative ingredient in health-related food products. Several pseudocereal processes via enzyme activity, as well as the high rheological stability of its starch, have made pseudocereal an attractive option for modern agriculture.