RESEARCH ARTICLE          

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Karina Eduardo1, * ; Noelia Bedoya-Perales2 ; Elias Escobedo-Pacheco2; Erick Saldaña1, *

1  Sensory Analysis and Consumers Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua, 18001, Perú.

2  Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua, 18001, Perú.

* Corresponding author: esaldanav@unam.edu.pe (E. Saldaña). keduardop@unam.edu.pe (K. Eduardo).

Received: 22 January 2024. Accepted: 13 April 2024. Published: 23 April 2024.

Abstract

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

Keywords: Sensory acceptance; Bibliometric analysis; Chenopodium quinoa Willd; Hedonic Scale.

DOI: https://doi.org/10.17268/sci.agropecu.2024.019

Cite this article:

Eduardo, K., Bedoya-Perales, N., Escobedo-Pacheco, E., & Saldaña, E (2024). Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence. Scientia Agropecuaria, 15(2), 251-267.

1. Introduction

People's eating habits have resulted in chronic non-communicable diseases, malnutrition, and climate change (Swinburn et al., 2019). According to the Food and Agriculture Organization of the United Nations (United Nations, 2019), the world's popula­tion will reach 9700 million by 2050. This situation poses a challenge to ensure an adequate food sup­ply that meets the sensory needs of the people and promotes healthier eating habits and sustainable production. To address these challenges, promot­ing sustainable agricultural practices and cultivating crops resilient to climate change is essential to en­suring a steady food supply. Furthermore, promot­ing methods to boost the nutritional quality of processed foods by reducing the levels of harmful substances like sugars, saturated fats, and sodium (Deliza et al., 2021; O’Sullivan, 2020; Therdthai, 2022; Wolf, 2020), while incorporating beneficial components such as fiber and nutrients, is crucial in promoting consumer health.

Quinoa (Chenopodium quinoa Willd.), a highly nutritious Andean grain (Dakhili et al., 2019; Vidaurre-Ruiz et al., 2023), is an efficient alternative for the formulation of new food products, being both gluten-free and environmentally sustainable (Amiryousefi et al., 2021). Due to this reason, tech­nological efforts have been made to incorporate quinoa into various food matrices, for example in the breads (Coţovanu et al., 2023; El-Sohaimy et al., 2021), cookies (Jan et al., 2018; Meriles et al., 2022), muffins (Özgören & Yapar, 2022), meat products (Bahmanyar et al., 2021; Park et al., 2021; Teixeira et al., 2020), dairy products (Abdelmontaleb et al., 2021; Kef & Arslan, 2021; Sekhavatizadeh et al., 2023), quinoa drinks (Ayub et al., 2021; Jeon et al., 2022; Pineli et al., 2015), etc. However, despite the promise these products hold, challenges persist in sensory acceptance due to the bitter taste of quinoa  (Suárez-Estrella et al., 2018). Further research and conjoint evidence based on several scientific articles over a considerable period is still required to esti­mate the real impact of quinoa incorporation on the sensory and hedonic traits of quinoa-based food products.

Sensory and consumer science is the convergence of different sciences such as biology, chemistry, sta­tistics, social sciences, gastronomy, food science, and food design, among others, and it, in the words of Worch et al. (2023): “the tastiest of all sciences”. An example that shows the interaction of the sciences would be the development of an extruded snack with added quinoa protein to improve its nutritional profile in adequate concentrations so as not to alter the product's sensory characteristics. According to ISO 6658, sensory analysis (the main component of sensory and consumer science) is involved with assessing the sensory attributes of a product by the senses. Sensory methods used to evaluate food products are traditionally classified as discriminant (focused on the sensory difference between products), descriptive (focused on the detailed description of sensory attributes), and affective (focused on the degree of acceptance of a product). Various products made from Andean cereals have undergone sensory characterization using the affective method (El-Said et al., 2021; Özgören & Yapar, 2022; Soliman et al., 2019). As a result, sensory and consumer characterization have become increasingly important in developing Andean cereal-based foods mainly because any modification in the formulation will change its nutritional and, concomitantly, sensory properties.

Although there is research on incorporating quinoa in different food matrices, a noticeable gap exists in comprehensively examining the impact of quinoa addition on consumer acceptance. For this reason, this review aimed to explore the effects of adding quinoa on the acceptance of food products from a systematic perspective.

2. Methodology

2.1. Literature search

The Scopus database was searched in April 2024 for scientific articles published from 1991 to 2024 containing the terms "liking" OR "acceptance" OR "acceptability" OR "hedonic" AND "quinoa" AND "product", obtaining a total of 109 papers.

2.2. Selection process

Two authors performed a blinded evaluation using Rayyan's open-access software to select papers. They focused on documents that discussed food products made with quinoa grain and included sensory evaluation of the product and human studies. The two authors had a concordance of 95%, selecting 97 articles. Afterward, a complete manuscript review was carried out to ensure rele­vant papers were included and those outside the research objectives were excluded. Papers that mentioned sensory aspects in the introduction but did not evaluate them in the study or used quinoa as part of the base formulation of products but evaluated acceptance based on the concentrations of other ingredients were excluded. Papers that did not mention the type of hedonic scale used were also excluded. In the end, the final bibliometric list included 74 articles, as shown in Figure 1.

2.3. Data Processing

Two freely available tools were used to analyze the articles from 1991 to 2024: the R-package Bibliometrix (version 2023.06.1) and the VOSviewer software (version 1.6.19). Bibliometrix (Aria & Cuccurullo, 2017), was used to analyze scientific production over time. Annual Scientific Production and Average Citations per Year analyses were per­formed to have a broader view of the productivity and impact of the studies during the last three dec­ades. In addition, the Countries Collaboration World Map function was used to visualize and iden­tify scientific collaboration worldwide. Also, keyword clouds were generated for three periods to show the evolution of the interest topics of the scientific community. Visual graphs were created using VOSviewer (Van Eck & Waltman, 2010), identifying relationships between analyzed studies' keywords as a co-occurrence network and co-authorship network.

Figure 1. Flowchart used to search and select papers for bibliometric review, adapted from PRISMA (Page et al., 2021).

3. Results and discussion

3.1. Descriptive analysis

Figure 2(a) displays the evolution of publications on sensory methods for developing quinoa-based products. The graph indicates that publications on this subject started in 1991 but did not see a rise until 2009.

From 2009 onward, the number of articles pub­lished increased, despite some fluctuations, indicat­ing the scientific community's interest in research­ing the importance of acceptance in developing quinoa-based products. As of 2021, the number of publications reached 12. On the other hand, Figure 2(b) illustrates the average number of citations per year, reflecting the increase in the impact of the publications. The graph shows three prominent peaks in 2019, 2021, and 2023.

The number of times a scientific article is cited is an essential measure of its quality and impact. Table 1 presents the top ten articles based on the citations received. Notably, the nine-point hedonic scale was a commonly used tool in the articles that received the highest number of citations.

Based on the findings presented in Figure 3, the top 10 countries with the highest number of publica­tions on the subject are Brazil, Peru, Argentina, Egypt, Spain, Iran, India, Turkey, Romania, and Ko­rea. The collaboration frequency between countries that produce quinoa-based products is as follows: Peru and Spain, Sweden and Bolivia have a frequency of two, while Peru and Finland, Egypt and Saudi Arabia, China and Saudi Arabia, Egypt and China, and Spain and Turkey have a frequency of one. The number of scientific articles published by authors affiliated with institutions in each country where quinoa-based products are used highlights Brazil, Peru, and Argentina with 83, 34, and 24 documents, respectively.

The analysis of 74 research papers on quinoa revealed a dynamic pattern in the word clouds generated from the frequency of keywords. From 1991 to 2001, the studies focused on understanding quinoa's physicochemical properties and general applications, marking the initial research phase on this valuable food resource (Figure 4a). From 2002 to 2012, the focus shifted to developing quinoa-based food products in combination with other Andean cereals, such as amaranth (Figure 4b). Finally, from 2013 to 2024, the research has been centered on formulating food and beverages that consider sensory and nutritional quality. In addition, there is a strong emphasis on developing gluten-free products (Figure 4c). These phases reflect the evolution of research and the scientific community's adaptation to the changing needs and trends in food production and nutrition, considering the sensory quality of the final product.

Table 1

Analysis of the ten articles with the highest number of citations

Figure 2. (a) Publications by years (b) countries with the highest number of publications, and (c) citations by years for sensory methods used in quinoa product development.

Figure 3. Countries' scientific production and the collaboration of publications.

3.2. Collaboration network

Figure 5 represents 6 clusters of different colors, in­dicating the authors' collaborations with various researchers regarding the development of quinoa-based products in a color gradient ranging from blue in 2014 to yellow in 2022. This review will cover the six largest clusters of collaboration. Cluster 1, colored blue, focuses on developing quinoa gran­olas for people with gluten intolerance (de Souza et al., 2014; Pagamunici et al., 2014). Cluster 2, colored green, involves Chiș et al. (2019) and Păucean et al. (2019), who are collaborating on developing quinoa bakery products. Cluster 3 shows that Ayub et al., 2021 are working together on researching probiotic beverages containing quinoa. Cluster 4 highlights the development of dairy products (Abdelmontaleb et al., 2021). Cluster 5 focuses on developing glu­ten-free bakery products (Jagelaviciute & Cizeikiene, 2021). Lastly, cluster 6 shows the most recent studies on products developed with quinoa (Chilón-Llico et al., 2022; Jamanca-Gonzales et al., 2022; Silva-Paz et al., 2023).

Based on the results described above, there is an interdisciplinary collaboration among researchers, addressing various issues related to the development of quinoa-based products due to the versatility of this pseudocereal in the development of different food products.

Figure 4. Word-cloud from the titles, abstracts, and keywords of the literature related to quinoa-based products obtained from Scopus between 1991 and 2024.

Figure 5. Collaboration Network during 2014-2022, using two documents by the author as the minimum.

3.3. Co-occurrence analysis

A minimum of three occurrences per keyword was required to analyze the correlation between keywords. This resulted in 66 words, which were used to form five clusters (Figure 6). The green cluster, comprised of 15 nodes, focuses on gluten-free foods and their formulation, sensory charac-teristics, and rheological and textural properties (Jagelaviciute & Cizeikiene, 2021; Peñalver et al., 2023). The yellow cluster, also with 13 nodes, explores using quinoa in meat products, considering factors like color, cooking, moisture, nutritional value, sensory properties, and shelf life (Tafadzwa et al., 2021; Teixeira et al., 2020). The red cluster, consisting of 16 nodes, highlights the protein content of quinoa, its essential amino acids, and its various applications in bakery products (Cizeikiene et al., 2021; Meriles et al., 2022). The blue cluster, also with 13 nodes, examines the sensory characteristics and acceptance of quinoa-based products, as well as consumer satisfaction, storage, and the use of milk additives (Curti et al., 2017; DeBruyne & Hekmat, 2024). Finally, the purple cluster, with 9 nodes, showcases the potential of quinoa in producing fermented foods and beverages (Bendezu-Ccanto et al., 2023; Jeon et al., 2022). All these clusters demonstrate the versatility of quinoa in different food products for nutritional improvement, including bakery and meat products. The following section will explore these products in more detail.

3.4. Quinoa-based food products

Out of the 74 articles that were reviewed, 20 of them presented studies on bakery products, accounting for 27% (as shown in Figure 7). These studies used quinoa flour (or quinoa flakes) to make bread, cookies, brownies, and panettones. These findings demonstrate the potential of quinoa in the baking industry, offering promising new options for creating more nutritious products.

Table 2 presents the bakery products with quinoa, indicating whether their acceptance was main­tained, increased, or decreased compared to the control.

Figure 6. Map of keyword co-occurrence during 1991-2024.

In 67% of the bakery products, it was observed that lower proportions of quinoa-maintained ac­ceptance compared to the control. For example, in the case of bread, it was observed that adding quinoa flour in a range of 5% to 25% maintained acceptance levels similar to the control. In the case of cookies, the concentrations varied from 5% to 20%, in muffins up to 25% and injera up to 30%. Therefore, it can be said that exceeding these percentages resulted in a decrease in acceptance.

According to 22 papers (30%), gluten-free products constitute an essential food category. These prod­ucts, including meat products, cornbread, cakes, cookies, spaghetti, and granola, are developed spe­cifically for people with celiac disease.

The studies suggest that quinoa can be a promising alternative for producing food products for people with celiac disease.

Of the 22 articles discussing gluten-free products, 17 specifically focus on bakery products, indicating the importance and relevance of this niche. However, some challenges remain to be addressed, such as the pre-treatment of quinoa to remove saponin and phytic acid (Arjmand et al., 2023; Maldonado-Alvarado et al., 2023; Samtiya et al., 2020), which would enhance the availability of nutrients in foods. On the other hand, the scientific community is encouraged to continue exploring new food products incorporating Andean cereals to diversify the applications and benefits of these ce­reals, increasing food availability.

Table 3 details the incorporation of quinoa in differ­ent food matrices to obtain gluten-free products. The main findings suggest that adding low concen­trations of quinoa to the food matrix results in either as acceptable as or more than traditional products. However, if quinoa is added in higher proportions or combination with other raw materials, it can de­crease the acceptance of the final product. The decrease in acceptance is not necessarily due to the presence of quinoa alone, as it can be affected by other components of the product formulation. Therefore, it is recommended to conduct factorial experiments where the "addition of quinoa" and other blocking factors are identified. It is observed that the 9-point hedonic scale was the most commonly used, which is in line with the findings of the review by Capriles et al. (2023), where it is noted that the 9-point scale is commonly used to measure the acceptability of gluten-free products.

Likewise, 9% of the articles reviewed included quinoa in sausages, meatballs, and burgers (Table 4), and in these studies, it improved the sensory properties and overall acceptance of the final meat product. Nine articles (12%) focused on quinoa-based beverages (Table 5), including wines, and fermented and vegetable drinks. Some formu-lations maintained or improved acceptability.

Figure 7. Quinoa-based food products, reported in papers from 1991 to 2024.

Table 2

Quinoa-based bakery products

Table 3

Gluten-free quinoa-based products

Table 4

Quinoa-based meat products

Table 5

Quinoa-based beverage products

Table 6

Dairy products manufacturing by adding quinoa

Table 7

Quinoa-based snacks

On the other hand, five articles (7%) focused on manufacturing dairy products such as yogurts, cheese, and desserts (Table 6). The incorporation of quinoa has improved its nutritional quality. Howe-ver, its low acceptance has been the factor that limits incorporating it in more significant quantities.

In addition, four studies focused on developing snacks with quinoa (Table 7), which were generally well-liked. In addition to the products mentioned earlier, research has been conducted on other quinoa-based foods, including cereal bars, quinoa meals, porridge, plant-based products, and chocolates. However, the research on these products is still in its early stages.

All the studies reviewed have shown an increase in the nutritional properties of products when quinoa is included in their formulation. However, the sensory and hedonic characteristics of the products vary depending on the method, scale size, and the product itself. Hence, the sensory techniques used in the studies that involve products made from quinoa are summarized.

To obtain reliable results from a statistical perspective, it is strongly recommended that around 100 consumers be used in acceptance tests (Hough et al., 2006; Mammasse & Schlich, 2014). Additionally, it is recommended that trained or semi-trained assessors should not indicate acceptance since they were not trained to rate product liking but rather the intensity of some product attributes (analytical task) (Ares & Varela, 2017). It is suggested that a 9-point hedonic scale be used, which has been widely used by the scientific community since 1950 (Lim, 2011).

3.5. Sensory methods

Out of the 74 papers that analyzed the degree of acceptance of quinoa-based products through affective methods, 35 studies used the nine-point hedonic scale. This scale has been widely used since its creation by Peryam & Girardot (1952), remaining the most used scale. Fifteen studies used the five-point hedonic scale, eleven used the seven-point hedonic scale, and ten used the 10-point hedonic scale. The remaining three studies used three-, six-, and eight-point scales.

The results of various studies compiled in this systematic review, as shown in Figure 8, indicate heterogeneity in the size of the scales. This heterogeneity can lead to ambiguous conclusions about the effect of adding quinoa to a product on its acceptance. For instance, when adding 10%, 20%, or 30% quinoa to a product, a significant difference between 10% and 20% may be detected depending on the type of scale used. Therefore, it is recommended to use the classic 9-point hedonic scale, which has been widely validated and recognized by the scientific community since its development by Peryam and Girardot in 1952.

A combination of hedonic measures and descriptive measures is recommended to create preference maps. These maps can help identify the attributes that increase or decrease the acceptance of products (drivers of liking). By using this approach, developers of new formulations can have a broader view of product acceptance, allowing for more detailed information to be included. This will ultimately help in the development of better products using quinoa. It is also recommended to use techniques that consider the changes in sensory perception over time. Some such techniques are the Temporal Dominance of Sensations (Pineau et al., 2009), Time-Intensity (Lee & Pangborn, 1986), and the temporal Check-All-That-Apply (Castura et al., 2016). These methods provide a temporal component throughout the tasting process, which is particularly important for quinoa-added products that have altered texture.

3.6. Current and future challenges

Quinoa-based food products face several challenges both now and in the future. One of the main challenges is to overcome the low sensory acceptability due to the bitter taste associated with saponins. In addition, there is a need to standardize sensory evaluation methods to effectively compare studies and educate consumers about the benefits of quinoa to broaden its adoption. Determining optimal quinoa inclusion levels that balance sensory attributes with nutritional benefits without compromising taste and texture is crucial. In this regard, complementing neuroscience (Chen et al., 2023; Izaguirre-Torres et al., 2020) approaches can provide a deeper understanding of how sensory stimuli are perceived by the brain and an understanding of the influence of product presentation (Baranda et al., 2024) is critical to promote the choice of quinoa products.

Figure 8. Potentialities and limitations of hedonic scales used. The works of Curia et al., 2001; Giovanni & Pangborn, 1983; McPherson & Randall, 1985; Peryam & Girardot, 1952; and Villanueva & Da Silva, 2009, provided an overview of the scales' potential and limitations.

In the temporal evolution of research topics over the years (Figure 9), it stands out that the most recent topics focus on improving the quality and acceptability of quinoa products by also addressing nutritional and sensory concerns. Therefore, looking ahead challenges will include product innovation, improving sensory profiles through biotechnological methods, establishing sustainable supply chains, and scaling up production without compromising environmental sustainability.

In order to address these challenges, a multidisci­plinary approach and strategic collaborations will be required to maximize quinoa's potential as a nu­tritious and sustainable food source. Furthermore, navigating regulatory requirements for global mar­ket access, developing marketing strategies to educate consumers, and leveraging advanced technologies to enhance processing efficiency and product quality are also essential.

4. Conclusions

The scientific community has shown increasing interest in assessing quinoa-based products' sensory and hedonic acceptance. As a result, there has been a rise in publications regarding sensory methods. Although some studies have identified some challenges, there have been significant improvements in the nutritional properties of the final products, which supports the potential of quinoa as a nutritious and versatile ingredient. Quinoa can be adapted to various formulations to develop innovative, more nutritious, healthier, and sustainable foods. It is vital to continue research and determine the optimal concentrations of quinoa to be added to different foods, considering the sensory and hedonic profile to ensure consumer acceptance and satisfaction. This will benefit the industry by offering consumers healthier, sustainable, and sensorially pleasing food options. Based on research, the most widely used method to evaluate the acceptance of quinoa-based products has been affective sensory methods like the nine-point hedonic scale. Also, it was observed that 67% of the bakery products with minor (5-30%) proportions of quinoa, maintained acceptance compared to the control. Furthermore, it has been observed that quinoa is widely used to develop gluten-free products.

Figure 9. Temporal co-occurrence map.

It is recommended to use technological strategies to improve the bioavailability of nutrients in final products to reduce unpleasant sensory traits. Addi­tionally, it is crucial to conduct comprehensive sen­sory analyses involving more than 100 consumers to obtain reliable and accurate results. It is also sug­gested that the 9-point hedonic scale be used to measure acceptance and consumer-based sensory methods, including dynamic sensory methods, to provide a more realistic view throughout the tasting.

Finally, when creating new products, it's essential to consider their nutritional, sensory, and hedonic pro­file and stay updated on current research trends. To achieve this, it's recommended that specific studies be conducted with children since it's easier to shape their eating habits from an early age, which can have a lasting impact on their food preferences throughout their lives.

Acknowledgments

This review was conducted in the framework “Semillero de investigación Andean Golden Seeds” financed by Universidad Nacional de Moquegua (Resolución de Comisión Organizadora N° 865-2023-UNAM). Erick Saldaña extends his gratitude to the Universidad Nacional de Moquegua for their support in funding the project approved under Resolución de Comisión Organizadora N° 045-2024-UNAM. Erick Saldaña is grateful to the “Programa Nacional de Investigación Científica y Estudios Avanzados” (ProCiencia, Peru) from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC, Peru) for funding the project N° PE501083435-2023-PROCIENCIA.

Author contributions

K. Eduardo: Formal analysis, Investigation, Methodology, Writing-review & editing. N. Bedoya-Perales: Investigation, Methodology, Writing-review & editing. E. Escobedo-Pacheco: Resources, Writing-review & editing. E. Saldaña: Formal analysis, Investigation, Writing-review & editing.

ORCID

K. Eduardo  https://orcid.org/0009-0009-0102-9343

N. Bedoya-Perales  https://orcid.org/0000-0002-9213-7076

E. Escobedo-Pacheco  https://orcid.org/0000-0002-8256-2546

E. Saldaña  https://orcid.org/0000-0002-4018-2852

References

Abdelmontaleb, H. S., Othman, F. A., Degheidi, M. A., & Abbas, K. A. (2021). The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage. Journal of Food Processing and Preservation, 45(5). https://doi.org/10.1111/jfpp.15494

Aguiar, E. V, Santos, F. G., Krupa-Kozak, U., & Capriles, V. D. (2023). Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition, 63(5), 693–705. https://doi.org/10.1080/10408398.2021.1952403

Agza, B., Bekele, R., & Shiferaw, L. (2018). Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia. Journal of Cereal Science, 82, 170–174. https://doi.org/10.1016/j.jcs.2018.06.009

Alencar, N. M. M., de Morais, E. C., Steel, C. J., & Bolini, H. M. A. (2017). Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients. International Journal of Food Science and Technology, 52(4), 872–879. https://doi.org/10.1111/ijfs.13349

Almaayta, A., Al-Maseimi, O., & Abu-Alruz, K. (2023). Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient. Current Research in Nutrition and Food Science, 11(2), 844–865. https://doi.org/10.12944/CRNFSJ.11.2.33

Alvarez-Jubete, L., Auty, M., Arendt, E. K., & Gallagher, E. (2010). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3), 437–445. https://doi.org/10.1007/s00217-009-1184-z

Amiryousefi, M., Tadayon, M. R., & Ebrahimi, R. (2021). Energy and exergy efficiencies assessment for two Quinoa cultivars productions. Energy Reports, 7, 2324–2331. https://doi.org/10.1016/j.egyr.2021.04.043

Ares, G., & Varela, P. (2017). Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Quality and Preference, 61, 79–86. https://doi.org/10.1016/j.foodqual.2016.10.006

Aria, M., & Cuccurullo, C. (2017). Bibliometrix: An R-tool for comprehensive science mapping analysis. Journal of Informetrics, 11(4), 959–975. https://doi.org/10.1016/j.joi.2017.08.007

Arjmand, S., Mollakhalili-Meybodi, N., Akrami Mohajeri, F., Madadizadeh, F., & Khalili Sadrabad, E. (2023). Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity. Food Science and Nutrition. https://doi.org/10.1002/fsn3.3679

Ávila, B. P., Braganca, G. C. M., Rockenbach, R., Alves, G. D., Monks, J., Gularte, M. A., & Elias, M. C. (2017). Physical and sensory characteristics of cake prepared with six whole-grain flours. Journal of Food Measurement and Characterization, 11(3), 1486–1492. https://doi.org/10.1007/s11694-017-9527-0

Ayub, M., Castro-Alba, V., & Lazarte, C. E. (2021). Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content. Journal of Functional Foods, 87. https://doi.org/10.1016/j.jff.2021.104831

Bahmanyar, F., Hosseini, S. M., Mirmoghtadaie, L., & Shojaee-Aliabadi, S. (2021). Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Science, 172, 108305. https://doi.org/10.1016/j.meatsci.2020.108305

Baioumy, A. A., Bobreneva, I. V., Tvorogova, A. A., & Shobanova, T. V. (2018). Possibility of using quinoa seeds (Chenopodium quinoa) in meat products and its impact on nutritional and organoleptic characteristics. Bioscience Research, 15(4), 3307–3315.

Ballester-Sánchez, J., Yalcin, E., Fernández-Espinar, M. T., & Haros, C. M. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245(8), 1571–1582. https://doi.org/10.1007/s00217-019-03265-5

Baranda, A. B., Ríos, Y., Llorente, R., Naranjo, A. B., & da Quinta, N. (2024). Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population. Food Research International, 183, 114158. https://doi.org/10.1016/j.foodres.2024.114158

Bendezu-Ccanto, J., Contreras-López, E., & Lozada-Urbano, M. (2023). Development and characterization of an optimized novel drink from three varieties of sprouted quinoa. African Journal of Food, Agriculture, Nutrition and Development, 23(7), 24091–24114. https://doi.org/10.18697/ajfand.122.22435

Bianchi, F., Rossi, E. A., Gomes, R. G., & Sivieri, K. (2014). Potentially symbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy. Food Science and Technology International, 21(6), 403–415. https://doi.org/10.1177/1082013214540672

Bicudo, M. O. P., Vasques, E. C., Zuim, D. R., & Candido, L. M. B. (2012). Elaboração e caracterização de bebida fermentada à base de extrato hidrossolúvel de quinoa com polpa de frutas. Boletim Centro de Pesquisa de Processamento de Alimentos, 30(1), 19–26.

Brito, I. L., de Souza, E. L., Felex, S. S. S., Madruga, M. S., Yamashita, F., & Magnani, M. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of Food Science and Technology, 52(9), 5866–5873. https://doi.org/10.1007/s13197-014-1659-1

Caperuto, L. C., Amaya-Farfan, J., & Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture, 81(1), 95–101. https://doi.org/10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T

Capriles, V. D., Valéria de Aguiar, E., Garcia dos Santos, F., Fernández, M. E. A., de Melo, B. G., Tagliapietra, B. L., Scarton, M., Clerici, M. T. P. S., & Conti, A. C. (2023). Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Research International, 173, 113389. https://doi.org/10.1016/j.foodres.2023.113389

Castura, J. C., Antúnez, L., Giménez, A., & Ares, G. (2016). Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products. Food Quality and Preference, 47, 79–90. https://doi.org/10.1016/j.foodqual.2015.06.017

Chen, Y. P., Ding, Z., Yu, Y., He, P., Zhou, Y., Liu, Y., & Feng, X. (2023). Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques. Trends in Food Science & Technology, 138, 500–510. https://doi.org/10.1016/j.tifs.2023.06.019

Chilón-Llico, R., Siguas-Cruzado, L., Apaza-Humerez, C. R., Morales-García, W. C., & Silva-Paz, R. J. (2022). Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn. Foods, 11(21). https://doi.org/10.3390/foods11213405

Chiș, M. S., Păucean, A., Stan, L., Suharoschi, R., Socaci, S. A., Man, S. M., Pop, C. R., & Muste, S. (2019). Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CYTA - Journal of Food, 17(1), 744–753. https://doi.org/10.1080/19476337.2019.1646320

Cizeikiene, D., Gaide, I., & Basinskiene, L. (2021). Effect of lactic acid fermentation on quinoa characteristics and quality of quinoa-wheat composite bread. Foods, 10(1). https://doi.org/10.3390/foods10010171

Coţovanu, I., Mironeasa, C., & Mironeasa, S. (2023). Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants, 12(4). https://doi.org/10.3390/plants12040698

Coulter, L. A., & Lorenz, K. (1991). Extruded corn grits-quinoa blends. Journal of Food Processing and Preservation, 15(4), 231–242. https://doi.org/10.1111/j.1745-4549.1991.tb00169.x

Curia, A. V., Hough, G., Martı́nez, M. C., & Margalef, M. I. (2001). How Argentine consumers understand the Spanish translation of the 9-point hedonic scale. Food Quality and Preference, 12(3), 217–221. https://doi.org/10.1016/S0950-3293(01)00012-X

Curti, C. A., Vidal, P. M., Curti, R. N., & Ramón, A. N. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Food Science and Technology (Brazil), 37(4), 627–631. https://doi.org/10.1590/1678-457x.27716

Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019). Quinoa protein: Composition, structure and functional properties. Food Chemistry, 299, 125161. https://doi.org/10.1016/j.foodchem.2019.125161

de Souza, A. H. P., Gohara, A. K., Pagamunici, L. M., Visentainer, J. V., de Souza, N. E., & Matsushita, M. (2014). Desenvolvimento, caracterização e análise quimiométrica de granolas isentas de glúten, contendo farinha integral de nov. Acta Scientiarum - Technology, 36(1), 157–163. https://doi.org/10.4025/actascitechnol.v36i1.19195

DeBruyne, A. N., & Hekmat, S. (2024). The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt. Nutrition & Food Science, 54(3), 597–612. https://doi.org/10.1108/NFS-11-2023-0257

Deliza, R., Lima, M. F., & Ares, G. (2021). Rethinking sugar reduction in processed foods. Current Opinion in Food Science, 40, 58–66. https://doi.org/10.1016/j.cofs.2021.01.010

El-Said, E. Th., Soliman, A. Sh., Abbas, M. S., & Aly, S. E. (2021). Treatment of anaemia and malnutrition by Shamy bread fortified with spirulina, quinoa and chickpea flour. Egyptian Journal of Chemistry, 64(5), 2253–2268. https://doi.org/10.21608/EJCHEM.2021.55922.3195

El-Sohaimy, S., Shehata G., M., Djapparovec, T. A., Mehany, T., Zeitoun A., M., & Zeitoun M., A. (2021). Development and characterization of functional pan bread supplemented with quinoa flour. Journal of Food Processing and Preservation, 45(2). https://doi.org/10.1111/jfpp.15180

Fernández-Diez, A., Caro, I., Castro, A., Salvá, B. K., Ramos, D. D., & Mateo, J. (2016). Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage. Journal of Food Science, 81(8), C1891–C1898. https://doi.org/10.1111/1750-3841.13393

Föste, M., Nordlohne, S. D., Elgeti, D., Linden, M. H., Heinz, V., Jekle, M., & Becker, T. (2014). Impact of quinoa bran on gluten-free dough and bread characteristics. European Food Research and Technology, 239(5), 767–775. https://doi.org/10.1007/s00217-014-2269-x

García-Ramón, F., Sotelo-Méndez, A., Alvarez-Chancasanampa, H., Norabuena, E., Sumarriva, L., et al. (2023). Influence of Peruvian Andean grain flours on the nutritional, rheological, physical, and sensory properties of sliced bread. Frontiers in Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1202322

Gewehr, M. F., Danelli, D., Melo, L. M. D., Flöres, S. H., & Jong, E. V. D. (2017). Nutritional and Technological Evaluation of Bread Made with Quinoa Flakes (Chenopodium quinoa Willd). Journal of Food Processing and Preservation, 41(2). https://doi.org/10.1111/jfpp.12803

Giovanni, M. E., & Pangborn, R. M. (1983). Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation. Journal of Food Science, 48(4), 1175–1182. https://doi.org/10.1111/j.1365-2621.1983.tb09186.x

González-Calderón, A. K., García-Flores, N. A., Elizondo-Rodríguez, A. S., Zavala-López, M., García-Lara, S., Ponce-García, N., & Escalante-Aburto, A. (2021). Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals. Foods, 10(10). https://doi.org/10.3390/foods10102271

Gostin, A. I. (2019). Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads. LWT, 114. https://doi.org/10.1016/j.lwt.2019.108412

Goyat, J., Passi, S. J., Suri, S., & Dutta, H. (2018). Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) seed flour substituted cookies-physicochemical, nutritional and storage studies. Current Research in Nutrition and Food Science, 6(3), 757–769. https://doi.org/10.12944/CRNFSJ.6.3.18

Hough, G., Wakeling, I., Mucci, A., Chambers, E., Gallardo, I. M., & Alves, L. R. (2006). Number of consumers necessary for sensory acceptability tests. Food Quality and Preference, 17(6), 522–526. https://doi.org/10.1016/j.foodqual.2005.07.002

Iglesias-Puig, E., Monedero, V., & Haros, M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT - Food Science and Technology, 60(1), 71–77. https://doi.org/10.1016/j.lwt.2014.09.045

Izaguirre-Torres, D., Málaga-Juárez, J., Chuqui-Diestra, S. R., Velásquez-Ccosi, P. F., & Siche, R. (2020). Neuroscience in the advertising of agri-food products: A beneficial tool or a public health hazard? Scientia Agropecuaria, 11(4), 629–639. https://doi.org/10.17268/sci.agropecu.2020.04.19

Jagelaviciute, J., & Cizeikiene, D. (2021). The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. LWT, 137, 110457. https://doi.org/10.1016/j.lwt.2020.110457

Jamanca-Gonzales, N. C., Ocrospoma-Dueñas, R. W., Quintana-Salazar, N. B., Siche, R., & Silva-Paz, R. J. (2022). Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone. Foods, 11(17). https://doi.org/10.3390/foods11172566

Jan, K. N., Panesar, P. S., & Singh, S. (2018). Textural, in vitro antioxidant activity and sensory characteristics of cookies made from blends of wheat-quinoa grown in India. Journal of Food Processing and Preservation, 42(3). https://doi.org/10.1111/jfpp.13542

Jeon, E. B., Song, M. G., Kim, S. H., Choi, J.-S., Lee, J.-S., & Park, S. Y. (2022). Quality characteristics and antioxidant activities of Korean traditional rice and quinoa-based wine “Makgeolli.” Cereal Chemistry, n/a(n/a). https://doi.org/10.1002/cche.10626

Karovičová, J., Kohajdová, Z., Minarovičová, L., Lauková, M., Greifová, M., Greif, G., & Hojerová, J. (2020). Utilisation of quinoa for development of fermented beverages. Potravinarstvo Slovak Journal of Food Sciences, 14, 465–472. https://doi.org/10.5219/1323

Kef, S., & Arslan, S. (2021). The effects of different dietary fiber use on the properties of kefir produced with cow’s and goat’s milk. Journal of Food Processing and Preservation, 45(6). https://doi.org/10.1111/jfpp.15467

Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733–747. https://doi.org/10.1016/j.foodqual.2011.05.008

Ludena Urquizo, F. E., García Torres, S. M., Tolonen, T., Jaakkola, M., Pena-Niebuhr, M. G., von Wright, A., Repo-Carrasco-Valencia, R., Korhonen, H., & Plumed-Ferrer, C. (2017). Development of a fermented quinoa-based beverage. Food Science and Nutrition, 5(3), 602–608. https://doi.org/10.1002/fsn3.436

Madadi, M., Roshanak, S., Shahidi, F., & Varidi, M. J. (2024). Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food Science and Nutrition. https://doi.org/10.1002/fsn3.3977

Maldonado-Alvarado, P., Pavón-Vargas, D. J., Abarca-Robles, J., Valencia-Chamorro, S., & Haros, C. M. (2023). Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd). Foods, 12(2). https://doi.org/10.3390/foods12020389

Mammasse, N., & Schlich, P. (2014). Adequate number of consumers in a liking test. Insights from resampling in seven studies. Food Quality and Preference, 31, 124–128. https://doi.org/10.1016/j.foodqual.2012.01.009

McPherson, R. S., & Randall, E. (1985). Line length measurement as a tool for food preference research. Ecology of Food and Nutrition, 17(2), 149–156. https://doi.org/10.1080/03670244.1985.9990888

Meriles, S. P., Piloni, R., Cáceres, G. V., Penci, M. C., Marín, M. A., Ribotta, P., & Martínez, M. L. (2022). Compositional characteristics, texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients. International Journal of Food Science and Technology, 57(8), 4689–4696. https://doi.org/10.1111/ijfs.15303

Mosquera, J. A. N., Viteri, O. F. M., Arcia, J. A. U., & Llaguno, S. N. S. (2022). Study of vegetable oils of sacha inchi (Plukenetia huayllabambana), sesamum indicum and peanuts (Arachis hypogaea) and their influence on making vegetable sausages type “Frankfurt” considering bromatological and organoleptic characteristics. Journal of Pharmaceutical Negative Results, 13(3), 623–627. https://doi.org/10.47750/pnr.2022.13.03.091

Moss, R., & McSweeney, M. B. (2022). Effect of quinoa, chia and millet addition on consumer acceptability of gluten-free bread. International Journal of Food Science & Technology, 57(2), 1248–1258. https://doi.org/10.1111/ijfs.15509

O’Sullivan, M. (2020). Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages. In Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages. https://doi.org/10.1016/B978-0-12-819741-7.00013-4

Özgören, E., & Yapar, A. (2022). Some Physicochemical and Sensory Properties of Muffin Cakes Enriched with Quinoa (Chenopodium quinoa Willd.) Flour. Akademik Gida, 20(3), 244–252. https://doi.org/10.24323/akademik-gida.1186935

Pagamunici, L. M., de Souza, A. H. P., Gohara, A. K., Silvestre, A. A. F., Visentainer, J. V., et al. (2014). Multivariate study and regression analysis of gluten-free granola. Food Science and Technology, 34(1), 127–134. https://doi.org/10.1590/S0101-20612014005000005

Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., et al. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. International Journal of Surgery, 88, 105906. https://doi.org/10.1016/j.ijsu.2021.105906

Park, J. H., Lee, Y. J., Lim, J. G., Jeon, J. H., & Yoon, K. S. (2021). Effect of quinoa (Chenopodium quinoa willd.) starch and seeds on the physicochemical and textural and sensory properties of chicken meatballs during frozen storage. Foods, 10(7). https://doi.org/10.3390/foods10071601

Păucean, A., Man, S. M., Chiş, M. S., Mureşan, V., Pop, C. R., Socaci, S. A., Mureşan, C. C., & Muste, S. (2019). Use of pseudocereals preferment made with aromatic yeast strains for enhancing wheat bread quality. Foods, 8(10). https://doi.org/10.3390/foods8100443

Peñalver, R., Ros, G., & Nieto, G. (2023). Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera. Foods, 12(21). https://doi.org/10.3390/foods12213920

Peryam & Girardot. (1952). Advanced taste-test method. Food Engineering, 24, 58–61.

Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., & Köster, E. (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity. Food Quality and Preference, 20(6), 450–455. https://doi.org/10.1016/j.foodqual.2009.04.005

Pineli, L. de L. de O., Botelho, R. B. A., Zandonadi, R. P., Solorzano, J. L., de Oliveira, G. T., Reis, C. E. G., & Teixeira, D. da S. (2015). Low glycemic index and increased protein content in a novel quinoa milk. LWT - Food Science and Technology, 63(2), 1261–1267. https://doi.org/10.1016/j.lwt.2015.03.094

Romano, A., Masi, P., Bracciale, A., Aiello, A., Nicolai, M. A., & Ferranti, P. (2018). Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. European Food Research and Technology, 244(9), 1595–1604. https://doi.org/10.1007/s00217-018-3072-x

Romero, M. C., Fogar, R. A., Rolhaiser, F., Clavero, V. V., Romero, A. M., & Judis, M. A. (2018). Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology. Journal of Food Science and Technology, 55(5), 1889–1902. https://doi.org/10.1007/s13197-018-3106-1

Rosell, C. M., Cortez, G., & Repo-Carrasco, R. (2009). Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi. Cereal Chemistry, 86(4), 386–392. https://doi.org/10.1094/CCHEM-86-4-0386

Rybicka, I., Doba, K., & Bińczak, O. (2019). Improving the sensory and nutritional value of gluten-free bread. International Journal of Food Science and Technology, 54(9), 2661–2667. https://doi.org/10.1111/ijfs.14190

Saed, B., El-Waseif, M., Ali, H., Alsulami, T., Ban, Z., & Farouk, A. (2023). Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour. Processes, 11(12). https://doi.org/10.3390/pr11123287

Samtiya, M., Aluko, R. E., & Dhewa, T. (2020). Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition, 2(1), 6. https://doi.org/10.1186/s43014-020-0020-5

Sciammaro, L., Ferrero, C., & Puppo, C. (2018). Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour. LWT, 93, 24–31. https://doi.org/10.1016/j.lwt.2018.03.019

Sekhavatizadeh, S. S., Karimi, A., Hosseinzadeh, S., Shaviklo, A., Abedi, M., Mahmoodianfard, H., & Ghaedmohammadi, M. (2023). Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate. Food Science and Nutrition, 11(1), 516–526. https://doi.org/10.1002/fsn3.3082

Silva-Paz, R. J., Silva-Lizárraga, R. R., Jamanca-Gonzales, N. C., & Eccoña-Sota, A. (2023). Evaluation of the physicochemical and sensory characteristics of gluten-free cookies. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1304117

Soliman, A. S., Abbas, M. S., Abol-Ella, M. F., Eassawy, M. M. T., & Mohamed, R. H. (2019). Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread. Journal of Food Measurement and Characterization, 13(3), 1873–1883. https://doi.org/10.1007/s11694-019-00106-7

Suárez-Estrella, D., Torri, L., Pagani, M. A., & Marti, A. (2018). Quinoa bitterness: causes and solutions for improving product acceptability. In Journal of the Science of Food and Agriculture (Vol. 98, Issue 11, pp. 4033–4041). John Wiley and Sons Ltd. https://doi.org/10.1002/jsfa.8980

Subramani, D., Tamilselvan, S., Murugesan, M., & Shivaswamy, M. S. (2020). Optimization of sand puffing characteristics of quinoa using response surface methodology. Current Research in Nutrition and Food Science, 8(2), 504–515. https://doi.org/10.12944/CRNFSJ.8.2.16

Swinburn, B. A., Kraak, V. I., Allender, S., Atkins, V. J., Baker, P. I., Bogard, J. R., Brinsden, H., Calvillo, A., De Schutter, O., Devarajan, R., Ezzati, M., Friel, S., Goenka, S., Hammond, R. A., Hastings, G., Hawkes, C., Herrero, M., Hovmand, P. S., Howden, M., … Dietz, W. H. (2019). The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report. In The Lancet (Vol. 393, Issue 10173, pp. 791–846). Lancet Publishing Group. https://doi.org/10.1016/S0140-6736(18)32822-8

Tafadzwa, M. J., Zvamaziva, J. T., Charles, M., Amiel, M., Pepukai, M., & Shepherd, M. (2021). Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages. Food Chemistry, 365. https://doi.org/10.1016/j.foodchem.2021.130619

Tavares, P. P. L. G., Silva, M. R., Santos, L. F. P., Nunes, I. L., & Magalhães-Guedes, K. T. (2018). Produção de bebida fermentada kefir de quinoa (Chenopodium quinoa) saborizada com cacau (Theobroma cacao) em pó. Revista Brasileirade Ciencias Agrarias, 13(4). https://doi.org/10.5039/agraria.v13i4a5593

Teixeira, H., Ciola, C. A., Nespeca, L. D. S., da Silva, T. B. V., Bona, E., Marques, L. L. M., Droval, A. A., Reitz Cardoso, F. A., & Fuchs, R. H. B. (2020). Impact of the Replacement of Wheat Flour by Oat, Amaranth, and Quinoa Flours in Tilapia Balls. Journal of Aquatic Food Product Technology, 29(9), 850–864. https://doi.org/10.1080/10498850.2020.1813859

Therdthai, N. (2022). Sugar, salt and fat reduction of bakery products. In Advances in Food and Nutrition Research (Vol. 99). https://doi.org/10.1016/bs.afnr.2021.11.004

United Nations. (2019). Global Population Growth and Sustainable Development. www.unpopulation.org.

Van Eck, N. J., & Waltman, L. (2010). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523–538. https://doi.org/10.1007/s11192-009-0146-3

Verma, A. K., Rajkumar, V., & Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of Food Science and Technology, 56(11), 5027–5035. https://doi.org/10.1007/s13197-019-03975-4

Vidaurre-Ruiz, J., Bender, D., & Schönlechner, R. (2023). Exploiting pseudocereals as novel high protein grains. Journal of Cereal Science, 114, 103795. https://doi.org/10.1016/j.jcs.2023.103795

Vieira, T. D. S., Freitas, F. V., Silva, L. A. A., Barbosa, W. M., & Da Silva, E. M. M. (2015). Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten. Brazilian Journal of Food Technology, 18(4), 285–292. https://doi.org/10.1590/1981-6723.1815

Villanueva, N. D. M., & Da Silva, M. A. A. P. (2009). Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps. Food Quality and Preference, 20(1), 1–12. https://doi.org/10.1016/j.foodqual.2008.06.003

Wolf, B. (2020). Chapter 18: Development of Healthy Food Structures: Reduction of Sugar, Salt, and Fat. In Food Chemistry, Function and Analysis (Vols. 2020-Janua, Issue 18). https://doi.org/10.1039/9781788016155-00439

Worch, T., Delarue, J., Rios De Souza, V., & Ennis, J. (2023). Data Science for sensory and consumer scientists.

Yazdi, E. A., Pedramnia, A., Naghipour, F., Elhamirad, A. H., & Asl, S. M. R. (2023). Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread. Journal of Food Science and Technology (Iran), 19(131), 161–172. https://doi.org/10.22034/FSCT.19.131.161