ABSTRACT
This chapter provides an in-depth exploration of the recent trends in pseudocereal-based foods, focussing on their growing popularity, innovative applications, and potential health benefits. As naturally gluten-free grains, pseudocereals have emerged as viable substitutes in various food formulations, including breakfast cereals, bakery products, extruded snacks, and so on. The challenges and limitations of bakery formulations, faced during pseudocereal incorporation to achieve dilution of gluten concentration, have also been discussed. The application of special additives, like emulsifiers, hydrocolloids, sweeteners, enzymes, etc., was delineated to improve the texture, rheology, and organoleptic attributes of the functional product. The high protein content and well-balanced amino acid profiles make the pseudocereals an attractive alternative to animal-based protein sources. They are emerging as promising ingredients in plant-based meat substitutes, with rising market acceptance. Beyond traditional cuisines, pseudocereal-based beverages are also gaining traction as nutritious dairy alternatives. Thus, as consumer preferences continue to shift towards gluten-free, nutritious, and sustainable options, pseudocereal-based foods are poised to play a crucial role in shaping the future of food industries.
