Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

• Main Authors: David Neder-Suárez (Author), Daniel Lardizabal-Gutiérrez (Author), José de Jesús Zazueta-Morales (Author), Carmen Oralia Meléndez-Pizarro (Author), Carlos Iván Delgado-Nieblas (Author), Benjamín Ramírez Wong (Author), Néstor Gutiérrez-Méndez (Author), León Raúl Hernández-Ochoa (Author), Armando Quintero-Ramos (Author)
• Format: Book
• Published: MDPI AG, 2021-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.7%), extrusion temperatures (ET; 102-142...