ABSTRACT This study aimed to characterize the technofunctional and structural properties of third‐generation extruded snacks developed from blue maize ( Zea mays ) enriched with varying levels (10%–45%) of ayocote bean ( Phaseolus coccineus ). Extrusion cooking was followed by microwave expansion at different exposure times (9–21 s), and the resulting products were evaluated for expansion behavior, texture, bulk density, color, water absorption index (WAI), water solubility index (WSI), and proximate composition. Structural and morphological changes were assessed through scanning electron microscopy (SEM), X‐ray diffraction (XRD), and Fourier‐transform infrared spectroscopy (FTIR). Data were analyzed using one‐way and two‐way ANOVA with Tukey's post hoc test ( α = 0.05). Microwave exposure time and bean incorporation significantly affected the expansion index, texture, and bulk density. Maximum expansion was observed at 20 s, with the 10% bean formulation showing the highest expansion. Increasing bean content improved protein and dietary fiber content while reducing fat and starch crystallinity. SEM revealed microstructural transformation from compact to porous matrices after expansion. XRD showed decreasing A‐type starch crystallinity with higher bean inclusion, while FTIR confirmed compositional shifts in starch and protein bands. Overall, enrichment with P. coccineus positively influenced the nutritional and technofunctional profile of the extrudates, enhancing protein and fiber content while enabling desirable expansion and texture properties. These findings support the development of functional snacks using native ingredients through combined extrusion–microwave technology.
Rodriguez et al. (Sun,) studied this question.