Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

Some 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 o...

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Bibliographic Details
Main Authors: Lizbeth González Victoriano, Norma Guemes Vera, Luis A. Chel Guerrero, Aurea Bernardino Nicanor, Sergio Soto Simental, José J. Chanona Pérez, Aurora Quintero Lira
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
mixtures
extrusion process
functional extrudates
antioxidant activity
Online Access:http://dx.doi.org/10.1080/19476337.2018.1554703

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