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

Abstract

Lira (2019) Physical-chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalistuberosa),

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

“…In recent years, the research areas to develop the ready to eat food or snacks with higher antioxidant activity have been increased [1] , [2] , [3] , [4] . Antioxidant rich foods have potential role in prevention or delaying atherosclerosis, heart disease, cerebrovascular, stroke, diabetes mellitus rheumatoid arthritis, osteoporosis, ulcers, sunburn, cataracts, and aging [5] , [6] .…”

The use of tubers in the development of extruded snacks: A review

“…On the other hand, snacks enriched with Jerusalem artichoke and pumpkin showed similar WSI values, lower values than those of the controls, and amaranth snacks (Pęksa et al, 2016). González Victoriano et al (2019) did not find significant differences with respect to the control in WAI and observed that it is inversely proportional to the concentration of red potato flour; in terms of the WSI, all the treatments presented differences with respect to the control, and the extrudates made with flour of red potatoes presented the highest value. Castro‐Mendoza et al (2019) explained that the highest WAI values were observed in the samples with the highest concentration of oca.…”

“…In another article, the increase in carrot caused the decrease in EI, also the increase in temperature and moisture favored the expansion (Upadhyay et al, 2010). Singh et al (2016) obtained that there was a reduction in the EI of the extrudates with the incorporation of beet; however, the temperature did not show a significant effect, otherwise with González Victoriano et al (2019) & Rodríguez‐Miranda et al (2011) who observed a higher EI in extrudates made with red potato flour and taro flour respectively, compared to the control. Pensamiento‐Niño et al (2018) and Peluola‐Adeyemi and Idowu (2014) reported that the increase in moisture decreased the EI and the increase in temperature favored the expansion of snacks with taro.…”