Nowadays the importance of the use of pseudocereals is increasing, especially in the diet of health conscious consumers and those who follow reform diet. In our research we produced pilot products with health-beneficial properties. The main ingredients were pseudocereals, such as buckwheat, amaranth and quinoa flour, and our aim was to get more information about their possible uses in nutrition. These grains have typical (buckwheat) or bitter taste (amaranth), therefore our second aim was to survey the consumers’ opinions, which help us to determine further direction of development. In our research we produced bakery pilot products from the previously defined mixtures of different gluten free flours and natural additives, taking into account the consumer’s demands, because more and more people are looking for the opportunity to reduce the gluten intake improving their health condition. Physical and chemical parameters of pilot products were determined. Finally, we evaluated the consumers’ opinions by a sensory test and questionnaire, therefore, we got results not only about the quality of products but the consumers’ preference orders too.
The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 57-68.