Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties

Keyphrases

• Microstructural Properties 100%
• Extrudates 100%
• Flakes 100%
• Banana Flour 100%
• Hardness Properties 5%
• Protein Body 5%
• Absorption Index 5%
• High Hardness 5%
• Sweetness 5%
• Extrusion 5%
• Hydration Properties 5%
• Color Properties 5%
• Lipids 5%
• Free Sorting Task 5%
• Solubility Index 5%
• Expansion Property 5%
• Starch Granules 5%
• Chocolate Flavor 5%
• Microscopy 5%
• Resistant Starch 5%

Food Science

• Banana Flour 100%
• Extrudate 100%
• Starch Granule 5%
• Sensory Characteristics 5%
• Sweetness 5%
• Resistant Starch 5%