ARTTE Applied Researches in Technics, Technologies and Education Journal of the Faculty of Technics and Technologies, Trakia University https://sites.google.com/a/trakia-uni.bg/artte/ ARTTE Vol. 6, No. 1, 2018 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2018.01.009 54 POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY Viktorija Stamatovska 1 , Gjore Nakov 2 , Zora Uzunoska 1 , Tatjana Kalevska 1 & Marija Menkinoska 1 1 Faculty of Technology and Technical Sciences, University St. Kliment Ohridski of Bitola, Dimitar Vlahov bb, 1400 Veles, Republic of Macedonia e-mail: vikistam2@gmail.com 2 Department of Biotechnology and Food Technologies, University of Ruse “Angel Kanchev”, Branch Razgrad, Aprilsko vastanie Blvd. 47, 7200 Razgrad, Bulgaria e-mail: gore_nakov@hotmail.com Abstract: Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products. Keywords: pseudocereals, use, food industry. 1. INTRODUCTION The opportunity to supplement or completely replace common cereal grains (corn, rice or wheat) with a higher nutritional value cereal is becoming increasingly popular among people interested in improving and maintaining their health status by changing dietary habits [42]. Currently there is much bigger interest in the use of pseudocereals for developing nutritious food products. Amaranth (Amaranthus spp.), buckwheat (Fagopyrum spp.), and quinoa (Chenopodium spp.) are the three major pseudocereals in terms of world production [22]. Generally, two Fagopyrum species are produced all over the world, common buckwheat (Fagopyrum esculentum Möench L.) and tartary buckwheat (Fagopyrum tataricum Gärtn L.). Common buckwheat, the most widely consumed variety, has sweeter taste, larger seeds and is easier to dehull than tartary buckwheat [24]. Pseudocereal grains such as buckwheat, amaranth and quinoa are rich in a wide range of compounds e.g. starch, proteins, dietary fiber, flavonoids, phenolic acids, trace elements, fatty acids, vitamins, and other bioactive substances with known effects on human health [24, 19, 4, 43, 40, 30, 7, 13, 2, 21, 25, 6]. The attributed health benefits have been associated with reduced risk of some diseases such as celiac, high blood pressure, diabetes, cardiovascular disease and cancer [3, 31, 9, 13, 44, 18]. Based on high contents of polyphenols, anthocyanins, flavonoids and their antioxidant activities pseudocereals such as