Abstract
ABSTRACTSome physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis of extrudates showed a reduction of luminosity from 44.37 ± 0.87 to 25.06 ± 1.74. Likewise, extrudates made with red potato flour at 100% presented higher content of total phenols compared to the control extrudates (0.44 ± 0.02 and 2.88 ± 0.03 mg GA/g dry sample, respectively); consequently, an increase in antioxidant capacity was observed using DPPH, ABTS and FRAP assays. The images obtained by fluorescence microscopy provided information on the protein content. The proximal chemical analysis indicated that extrudates substituted with red potato flour at 10% showed higher protein content (7.78 g/100 g), compared to T5. This study concludes that when adding red potato flour, is possible to develop extrudates with good physicochemical characteristics and antioxidant properties.
Highlights
Snacks are one of the most popular foods around the world, they are eaten between regular meals and include a variety of products of different textures
Extrudates processed with different concentrations of red potato flour and corn grits were analyzed through physical tests
An increase water solubility index (WSI), IE and fracturability of extrudates were found, while there was a decrease in water absorption index (WAI) values
Summary
Snacks are one of the most popular foods around the world, they are eaten between regular meals and include a variety of products of different textures. In this group of foods, extruded products play an important role due to its high stability and durability (Hirth, Leiter, Beck, & Schuchmann, 2014; Kolniak-Ostek et al, 2017). In recent years different studies have been carried out to evaluate the effect of different fruits, vegetables and starches for making food products that contain high nutritional value compounds, characteristics which promote healthy living (Morales et al, 2015). There are studies on the nutritional value of these tubers that indicate their
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