Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients

Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients

Blue maize is rich in bioactive compounds which are at risk of extinction due to monoculture practices. Carrot bagasse, considered a byproduct of the food industry, contains compounds that have been shown to benefit human health while also enhancing sustainability. Ellagic acid can prevent and assis...

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Main Authors: Yaír Adonaí Sánchez-Nuño, Karla Nuño, Alma Hortensia Martínez-Preciado, Jorge Manuel Silva-Jara, Carlos A. Velázquez-Carriles, Carlos Alberto Gomez-Aldapa, Angélica Villarruel-López
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
functional foods
blue maize
carrot bagasse
ellagic acid
extrusion
second generation snacks
Online Access:https://www.mdpi.com/2304-8158/14/10/1657
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