Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.

Aloe vera leaves have a transparent mucilaginous, showing an important polysaccharides content and potential bioactive phytochemicals. This study evaluated the physicochemical, rheological, sensorial, and proximal properties of yogurt elaborated using Streptococcus thermophilus and Lactobacillus bulgaricus and flavored with Aloe vera gel. Previous studies have shown that the variation of some ingredients, such as the percentage of fat or inoculum, can modify the sensory and rheological characteristics of fermented dairy beverages. Different treatments were prepared using a 2n factorial design varying the percentage of fat (2 and 3%), inoculum (2 and 3%), and Aloe vera gel (5 and 10%).All the samples presented pseudoplastic behavior, and the power law equation showed a better fit in all the samples. The higher percentage of inoculum decreased the fermentation time and increased the apparent viscosity. An increase in fat concentration amplified yogurt’s pH, °Brix, and pseudoplastic behavior. Meanwhile, the gel increased the percentage of syneresis and decreased the apparent viscosity.The formulation with 3% fat, 3% inoculum, and 5% Aloe vera gel obtained higher values in these sensory parameters of smell, flavor, appearance, and acceptability. The production of supplemented probiotic yogurt- up to 5% Aloe vera gel is feasible from an industrial and consumer point of view since it shows acceptable sensory, nutritional, and microbiological characteristics.