2026-04-27T21:45:11Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/366482021-06-23T11:19:54Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Sahagún Carabaza, Marta Gómez Pallarés, Manuel 2019-07-04T06:40:53Z 2019-07-04T06:40:53Z 2019 International Journal of Food Science and Technology, DOI:10.1111/ijfs.14227 0950-5423 http://uvadoc.uva.es/handle/10324/36648 10.1111/ijfs.14227 International Journal of Food Science & Technology Over last years, consumers demand products that are easy to eat with health benefits. The use of extruded flours would be a good choice to reduce the preparation time. Moreover, high protein intakes would have a positive influence on the health of specific population groups. Therefore, this study aims to assess how the addition of vegetal (rice and pea) and animal (egg white and whey) proteins could influence the characteristics of purees prepared with extruded maize flour. Rheological behaviour, microstructure, viscosity, syneresis and sensory evaluation of purees were determined. The incorporation of vegetal proteins hardly modified the puree viscosity before and after heating, and reduced the syneresis after the freeze-thaw process. Animal proteins reduced the viscosity and G′–G′′ at 30ºC and increased them after heating, and also increased the syneresis after cooling and freezing. Finally, pea and egg white proteins hardly modified the overall acceptability while whey protein improved it. Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2) European Regional Development Fund (FEDER) application/pdf spa Wiley info:eu-repo/semantics/openAccess The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees info:eu-repo/semantics/article info:eu-repo/semantics/draft https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.14227 SI