Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (col...

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Detalles Bibliográficos
Autores principales: Escalante-Aburto, Anayansi, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, López-Cervantes, Jaime, Figueroa-Cárdenas, Juan de Dios, Barrón-Hoyos, Jesús Manuel, Morales-Rosas, Ignacio, Ponce-García, Néstor, Gutiérrez-Dorado, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271062/
https://www.ncbi.nlm.nih.gov/pubmed/25517344
http://dx.doi.org/10.3390/molecules191221066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271062/
https://www.ncbi.nlm.nih.gov/pubmed/25517344
http://dx.doi.org/10.3390/molecules191221066

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