Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics

The objective of this study was to evaluate the effects different types powder additions on properties corn extrudates. following ingredients, which are good sources bioactive compounds, were used substitute flour: legume protein (2% pea, 5% broccoli, and lucerne), plants (15% beetroot 15% rosehip), condiments chili, 2% turmeric, paprika, basil). total polyphenolic content (TPC) antioxidant activity (AA) increased when flour replaced with ingredients. highest TPC found for rosehip followed by beet, basil, broccoli additions. Compared raw formulations, all extrudates, except extrudate, showed a decrease in ranging from 11 41%, smallest loss (11%) occurring basil (41%) control respectively. same observation recorded AA. For extrudate enriched rosehip, AA 20% 16%, level digestibility pea addition lucerne. extruded samples condiment had lower glycemic index than extrudate. This demonstrated potential production gluten-free extrudates ingredients improved nutritional properties, conferring also natural color final