Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.

Abstract

The effect of Oca (Oxalis tuberosa) flour (OF) and sorghum (Sorghum spp.) flour (SF) ratio on the properties of mixed flours, doughs, and extrudates was investigated. In the mixed flour, the color and phenolic content varied depending on the concentration of OF, while it also presented a high inhibition capacity against the radical DPPH (80.59%). The texture profile analysis in doughs indicated that the hardness, adhesiveness, cohesion, and elasticity increased proportionally with the concentration of OF. For the extrudates, including the flour, the values for water solubility, expansion index, and fracturability all increased, while the color showed a reduction in luminosity. In addition, the extrudates made with OF had high phenolic content and high antioxidant activity. These results indicate that mixing OF with SF enables the development of snack products with desirable physicochemical and antioxidant characteristics. This preparation can be used as a suitable snack for a wide range of populations.