ArticleInternational journal of food science2026
Physicochemical Properties, Antioxidant Capacity, and Sensory of Ready-to-Eat Flakes of Blue Corn and Purple Sweet Potato Blends.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Physicochemical Properties, Antioxidant Capacity, and Sensory of Ready-to-Eat Flakes of Blue Corn and Purple Sweet Potato Blends.International journal of food science · 2026Article
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7 authors.
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Abstract
The physicochemical properties, antioxidant capacity, and sensory characteristics of ready-to-eat flakes formulated from blends of blue corn flour (BCF) and purple sweet potato flour (PSPF) were evaluated. Blending these raw materials represents a promising strategy for the development of functional ready-to-eat cereals due to their complementary composition, as blue corn provides phenolic compounds and carotenoids, whereas purple sweet potato contributes dietary fiber and anthocyanins with recognized antioxidant potential. Flakes were produced using 100% BCF, 100% PSPF, and blended formulations at ratios of 75/25, 50/50, and 25/75 (BCF/PSPF), respectively. Increasing the proportion of PSPF in the blends significantly enhanced dietary fiber content (3.03-8.72 g/100 g), water absorption capacity (2.49-2.89 g/g), milk solubility capacity (17.40%-30.04%), anthocyanin content (86.13-120.37 mg/100 g), and flavonoid content (35.35-42.95 mg catechin equivalents/g). Moreover, antioxidant activity increased as determined by DPPH• scavenging capacity (99.56% inhibition; IC
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