ABSTRACT Healthy snacks are a trend in the food industry, and the use of by‐products with functional ingredients (dietary fiber and compounds with antioxidant capacity) is recommended to decrease production costs. Decoction calyces of Hibiscus sabdariffa are a by‐product generated by the preparation of drinks from this plant that maintain polyphenolic compounds with antioxidant properties. This study aimed to elaborate healthy snacks based on corn flour with the addition of decoction calyces by extrusion. Two substitution levels (5% and 10%) were used in snack preparation with a twin‐screw extruder, and the physical characteristics (texture and confocal microscopy) and sensory acceptability by consumers were analyzed. The snacks with calyces exhibited a purple color due to the remnants of anthocyanins, which increased with higher calyx concentration. The expansion index decreased with an increase in calyx concentration due to the presence of fiber, but the hardness was not modified compared with the control snack (100% maize flour). The distribution of starch and fiber in the inner part of the snack was more homogeneous, and the external section presented a higher presence of gelatinized starch. The distribution of fiber in the inner part of the snack would be associated with the retention of polyphenols. The attributes evaluated for snacks added with decoction calyces were above the central point of the used scale (5 = neither like nor dislike), indicating that the snacks were not unpleasant to consumers. The addition of Hibiscus sabdariffa decoction residues to an extruded food is a technological alternative for preparing healthy snacks that are acceptable to consumers.
Hernández‐Bautista et al. (Tue,) studied this question.