Effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack.
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Date
2019-06-11
Journal Title
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Publisher
NIFST
Abstract
The effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack was determined. Beetroot were washed, peeled, sliced and dried in the dehydrator at 45 oC for 18 hrs. The dried slices were milled and packaged in airtight container. Beetroot flour was added to corn flour at different proportion.
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Keywords
Betanin, beetroot, antioxidant, yellow maize, snack