Effect of using alternative flours on the development and characteristics of a third-generation snacks

David Neder-Suárez,Jesus Alberto Vázquez-Rodríguez,Blanca Edelia González-Martínez,Carmen Oralia Meléndez-Pizarro,León Raúl Hernández-Ochoa,Deborah Murowaniecki-Otero,María Janeth Rodríguez-Roque,Armando Quintero-Ramos

Food Chemistry Advances（2024）

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摘要

•Extrusion combined with microwave heating is a good alternative for 3 G snack.•Extrusion increases the in vitro digestibility and bioaccessibility of protein.•3 G snacks generate adequate phytochemical content with potential health benefits.

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关键词

Third-generation (3G) snacks,Blue corn,Functional properties,In vitro protein digestibility,Extrusion process

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