Sensory and technological innovation in quinoa cookies: A systematic review and a methodological framework for future research

Abstract

Quinoa flour enhances the nutritional profile of cookies, aligning with the demand for functional foods; however, its adoption is limited by sensory and technological challenges. This study conducts a systematic and critical review of 34 years of research (1991–2025) corresponding to the complete range of eligible publications identified through the systematic search strategy, and analyzes 47 original articles using the PRISMA methodology. While a bibliometric analysis reveals trends in publication and key research areas, a deeper content analysis exposes critical gaps: (1) a lack of standardized formulation and processing protocols; (2) a superficial understanding of sensory properties, which rarely connects consumer acceptance to the underlying volatile and polyphenolic profiles responsible for quinoa’s characteristic flavor; and (3) a near-total omission of technological stability studies (e.g., shelf-life, oxidative stability). Furthermore, strategies to improve quinoa quality before incorporation, such as de-bittering processes, germination, or fermentation, have been reported in the literature but remain limited in scope and application within cookie formulations. This review critically evaluates these gaps and proposes a methodological framework that directly addresses them by promoting standardized experimental design, improved sensory characterization, and systematic assessment of technological stability to guide future research. A multidisciplinary approach, combining advanced chemical analysis with robust sensory and stability studies, is essential to unlock the full potential of quinoa in creating healthy, stable, and highly acceptable baked goods.