Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates

This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing.

Detalhes bibliográficos
Autores: Blanch, Gracia Patricia, Astocondor, Luz Fiorela, Ruiz del Castillo, M. Luisa
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/400754
Acesso em linha:http://hdl.handle.net/10261/400754
Access Level:acceso abierto
Palavra-chave:Purple carrot
Physical parameters
Maize snack
Extrusion-cooking
Bioactive compounds
Antioxidant activity
id ES_ff642541e38ca7f42e9edbfa61bf942b
oai_identifier_str oai:digital.csic.es:10261/400754
network_acronym_str ES
network_name_str España
repository_id_str
spelling Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudatesBlanch, Gracia PatriciaAstocondor, Luz FiorelaRuiz del Castillo, M. LuisaPurple carrotPhysical parametersMaize snackExtrusion-cookingBioactive compoundsAntioxidant activityThis article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing.Because of the growing consumer demand for healthy foods, new snacks have started to emerge as an alternative to the usual snacks regarded as nutritionally poor. The aim of this study was to develop functional maize snacks enriched with 5%, 10% and 20% purple carrot powder by extrusion. Physical parameters, sensorial evaluation, bioactive compounds and antioxidant activity of the snacks are included in the study. As a result, 5% and 10% enriched snacks exhibited adequate expansion index and bulk density. On the contrary, 20% enriched snacks were excluded from further consideration due to unsatisfactory physical and sensory properties. The incorporation of 5% or 10% of purple carrot powder to yellow maize flour resulted in more than double an increase in total content of polyphenols, anthocyanins, carotenoids and antioxidant activity in terms of DPPH and FRAP activities. The extrusion-cooking process did not affect either health-promoting compound content or antioxidant properties of the flours used in the elaboration of the snacks. The maize snacks enriched with 5% or 10% of purple carrot powder are proposed as gluten-free and nutritional alternatives to typical unhealthy snacks.Peer reviewedMultidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/400754reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods14183218Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4007542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
title Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
spellingShingle Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
Blanch, Gracia Patricia
Purple carrot
Physical parameters
Maize snack
Extrusion-cooking
Bioactive compounds
Antioxidant activity
title_short Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
title_full Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
title_fullStr Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
title_full_unstemmed Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
title_sort Bioactive compounds, physical parameters and sensory attributes of purple carrot-enriched maize extrudates
dc.creator.none.fl_str_mv Blanch, Gracia Patricia
Astocondor, Luz Fiorela
Ruiz del Castillo, M. Luisa
author Blanch, Gracia Patricia
author_facet Blanch, Gracia Patricia
Astocondor, Luz Fiorela
Ruiz del Castillo, M. Luisa
author_role author
author2 Astocondor, Luz Fiorela
Ruiz del Castillo, M. Luisa
author2_role author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Purple carrot
Physical parameters
Maize snack
Extrusion-cooking
Bioactive compounds
Antioxidant activity
topic Purple carrot
Physical parameters
Maize snack
Extrusion-cooking
Bioactive compounds
Antioxidant activity
description This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/400754
url http://hdl.handle.net/10261/400754
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods14183218
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425770308304896
score 15.812429

Registos relacionados