ArticleFoods (Basel, Switzerland)2025
Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical-Chemical, Microstructural, and Sensory Properties.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Evaluation of Nutritional Labeling and In Vitro Digestibility of Foods with Andean Grains in Peruvian Supermarkets.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Kañiwa, an Emerging Andean Grain: Nutritional Profile, Processing Technologies, Food Applications, Challenges and Opportunities for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The objective of the research was to produce a multi-component extrudate (ME) based on cañihua and quinoa with the addition of pea protein isolate and banana flour. The response variables evaluated were composition, expansion, hydration, colour, and hardness properties, as well as the microscopy and sensory characteristics of the flakes produced. These flakes were compared with three commercial extrudates, commercial quinoa-based extrudate (QE), commercial corn-based extrudate (CE), and commercial wheat-based extrudate (WE), which had similar characteristics. The ME showed a higher protein content compared to commercial extrudates (13.60%), and it had significant amounts of lipids, fibre, and ash. The expansion of the ME was like commercial quinoa but significantly lower than the CE and the WE in terms of expansion (
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Registered trials
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