Physicochemical Properties, Antioxidant Capacity, and Sensory of Ready‐to‐Eat Flakes of Blue Corn and Purple Sweet Potato Blends

The physicochemical properties, antioxidant capacity, and sensory characteristics of ready‐to‐eat flakes formulated from blends of blue corn flour (BCF) and purple sweet potato flour (PSPF) were evaluated. Blending these raw materials represents a promising strategy for the development of functional ready‐to‐eat cereals due to their complementary composition, as blue corn provides phenolic compounds and carotenoids, whereas purple sweet potato contributes dietary fiber and anthocyanins with recognized antioxidant potential. Flakes were produced using 100% BCF, 100% PSPF, and blended formulations at ratios of 75/25, 50/50, and 25/75 (BCF/PSPF), respectively. Increasing the proportion of PSPF in the blends significantly enhanced dietary fiber content (3.03–8.72 g/100 g), water absorption capacity (2.49–2.89 g/g), milk solubility capacity (17.40%–30.04%), anthocyanin content (86.13–120.37 mg/100 g), and flavonoid content (35.35–42.95 mg catechin equivalents/g). Moreover, antioxidant activity increased as determined by DPPH• scavenging capacity (99.56% inhibition; IC 50 = 1.83 mg/mL) and ABTS• + scavenging activity (99.36% inhibition; IC 50 = 0.63 mg/mL). Flakes formulated with 100% PSPF exhibited the highest true density (1.52 g/cm 3 ) and breaking force (3.60 N). Conversely, increasing the proportion of BCF promoted higher protein content (3.25–5.63 g/100 g), water solubility index (4.37–30.87%), total polyphenol content (92.95–99.62 mg gallic acid equivalents/g), and β ‐carotene content (4.08–7.55 mg β ‐carotene/g). All flake formulations exhibited lower water activity than the commercial cereal and demonstrated reduced milk absorption capacity. Notably, flavonoids and total polyphenols were the most retained bioactive compounds after processing. Flakes containing higher levels of PSPF exhibited superior antioxidant capacity and achieved the highest sensory acceptability scores. Overall, ready‐to‐eat flakes formulated from whole BCF and PSPF blends exhibited significant antioxidant activity and physicochemical characteristics comparable with commercially available breakfast cereals. These results support their potential use as functional ingredients for the development of nutritionally enhanced ready‐to‐eat cereal products with added health‐promoting properties.