This research studied the effect of extrusion temperature (ET, 93.45–140.55°C), moisture content (MC, 21.27–34.73%), and the winter squash flour content (WSF, 0.43–15.57%) on physicochemical characteristics and content of bioactive compounds of third-generation (3G) snack foods expanded by microwave heating. The ingredients used for their elaboration were corn starch, whole-grain yellow corn and winter squash flours. A single-screw extruder was employed, and the response surface methodology was applied. The lowest bulk density and the highest water solubility index (WSI) and water absorption index, occurred at high ET with low MC. The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET. Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased. These results suggest that it is possible to elaborate 3G snack foods with acceptable physicochemical characteristics and excellent bioactive compounds content, improving their potential health benefits.

Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.2°C), moisture content (MC; 21.10–32.89%) and dehydrated naranjita bagasse (DNB) content (1.12–11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.

Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperature (ET, 88.79–131.21°C) and dehydrated naranjita pomace content (DNP, 0.64–13.36%) on physicochemical, nutritional and antioxidant properties of BC. For statistical analysis, the response surface methodology was used. When ET was elevated, the bulk density, breaking stress, color b* and soluble dietary fiber increased, whereas when DNP was higher, the water solubility index, color b*, soluble dietary fiber, total phenolic compounds, and antioxidant activity increased. The extrusion process decreased the β-glucans content compared to a non-extruded control. These findings indicated that it is possible to produce BC with acceptable physicochemical, nutritional and antioxidant characteristics by adding DNP, whose consumption presents potential benefits in human health.