Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical propert...

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Bibliographic Details

Published in:	Nova Scientia
Main Authors:	Betsabé Hernández-Santos, José Manuel Juárez-Barrientos, Juan Gabriel Torruco-Uco, Enrique Ramírez-Figueroa, Emmanuel de Jesús Ramírez-Rivera, Verónica Ofelia a Bautista-Viazcan, Jesús Rodríguez Miranda
Format:	Article
Language:	English
Published:	Universidad De La Salle Bajío 2021-11-01
Subjects:	Ananas comosus snack extrusion expansion index Musa paradisiaca unripe banana
Online Access:	http://nova_scientia.delasalle.edu.mx/ojs/index.php/Nova/article/view/2842