Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Abstract

Purpose of Review. This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discuss their processing technologies to obtain food ingredients, their functional properties and their potential application in the development of plant-based and hybrid dairy products as alternatives to traditional dairy products. Recent Findings. Dairy analogs (plant-based and hybrids) are flooding the market with soy being the main ingredient. However, the market is likely to gravitate towards alternative plants to fulfill consumers' needs and desires for healthy, flavorful and intriguing products. In this context, aspects such as allergy-free and gluten-free products become increasingly important and quinoa meet these requirements. There are many studies that highlight not only its nutritional value but also the sustainability of its cultivation. In addition, quinoa industrialization generates important co-products that can be suitably processed and reused in the elaboration of these hybrid and dairy analogues. Summary. This concise review highlights the potential of quinoa and its co-products for the development of healthy and taste dairy analogs (plant-based and hybrids). It emphasizes the wide variety of quinoa derived products that can be obtained and their application in the development of quinoa-based dairy analogs