The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

Summary 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...