“…), 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).…”