Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

To account for the global trend towards a healthier diet, in recent years snack market has grown substantially, with demand products that are more beneficial to consumers' health. Extruded snacks from mixture of cereals, quinoa, and corn, without addition vegetables were used. Snacks made rice flour quinoa high protein (HHP) supplied by SEGALCO S.A.S., (Popayán, Colombia) studied. Thus, use sources phenolic compounds such as Beet, Broccoli, Avocado, Spinach, combined can increase nutritional quality products. A combination cereals produce nutrient-rich In this paper, (given mg AGE/g sample d.b.) antioxidant capacity determined using ABTS•+, DPPH FRAP (in AEAC /g d.b.). The highest content was found Spinach 4% HHP (5.7 ± 0.3 3.5 0.2 d.b., respectively). Kale (2%) Beet (4%) showed significant ABTS•+ method. method increased significantly (4%), Broccoli Avocado (4%). Using FRAP, decrease conclusion, an elevated potential be produced kale, which alternative food industry develop satisfy trends.