Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates

Area of Science:

• Food Science and Technology
• Nutritional Science
• Agricultural Science

Background:

• Growing consumer demand for healthy food options drives innovation in snack alternatives.
• Traditional snacks are often nutritionally poor, creating a market for healthier choices.
• Functional foods offer enhanced nutritional benefits beyond basic sustenance.

Purpose of the Study:

• To develop novel functional maize snacks incorporating purple carrot powder.
• To evaluate the impact of varying purple carrot powder concentrations (5%, 10%, 20%) on snack properties.
• To assess the nutritional and bioactive compound profile of the developed snacks.

Main Methods:

• Extrusion cooking process used for snack development.
• Analysis of physical parameters (expansion index, bulk density).
• Sensory evaluation, determination of bioactive compounds (polyphenols, anthocyanins, carotenoids), and antioxidant activity (DPPH, FRAP).

Main Results:

• Snacks with 5% and 10% purple carrot powder showed favorable physical and sensory characteristics.
• 20% enrichment resulted in unacceptable physical and sensory properties.
• Incorporation of 5% or 10% purple carrot powder more than doubled polyphenol, anthocyanin, carotenoid content, and antioxidant activity.
• Extrusion cooking did not negatively impact the health-promoting compounds or antioxidant properties.

Conclusions:

• Maize snacks enriched with 5% or 10% purple carrot powder are viable gluten-free, nutritious alternatives.
• Purple carrot powder significantly enhances the bioactive compound profile and antioxidant capacity of maize snacks.
• The extrusion process is suitable for creating these functional snacks without compromising nutritional value.