Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties bioactive constituents these foods. Rice/corn (2 : 1) containing 0, 2, 4, 6% freeze-dried were prepared using a twin-screw extruder characterized towards proximate composition, concentration anthocyanin carotenoids, typical process-related extrudate characteristics. The addition increased total anthocyanins (from 0 20.1 mg 100 g-1) carotenoid content 1.6 6.2 µg g-1). Açaí enrichment elevated protein mineral by 6.3% 32.2%, respectively. There was no significant difference between samples regarding expansion index. Higher incorporation resulted in crispier snacks high color (ΔE). Therefore, (up 6%) can be regarded as stable extrusion conditions applied used enhance nutritional properties, providing suitable physical serve an alternative for consumers interested convenience food constituents.