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The study evaluates the effects of extrusion cooking on bioactive compounds in third-generation snacks made from blue maize, black beans, and chard. Results indicate that optimal extrusion conditions (29% moisture, 111 rpm, and 120 °C) significantly enhance the retention of anthocyanins and total phenolic content while improving antioxidant activity. The findings suggest that these snacks could offer potential health benefits due to their high levels of functional compounds.

Author

hildanglt

Language

EN