Hypoglycemic activity of food pasta based on amaranth/blue maize obtained by extrusion-cooking process

Extrusion has been used to develop functional foods. Thisstudy aimed to evaluate the hypoglycemic activity (HGA), antioxidantcapacity (AoxC), and nutritional properties of foodpasta based on amaranth/blue maize, obtained throughthe extrusion-cooking process. To obtain food pasta, theconditions were Extrusion Temperature = 82 °C / HumidityContent = 33 % and 10 % Semolina was added. A simulatedgastrointestinal digestion was performed, and the HGA,AoxC, and nutritional properties were evaluated. Amaranth/blue maize flour (ABMF) showed 10.04 and 45.72 % inhibitionof α-amylase (AphA) and α-glucosidase (AphG), respectively,while extruded pasta with semolina (EPS) showed a 41.31 and42.94 % inhibition of AphA and AphG, respectively. EPS afterhydrolysis showed good inhibition value for AphA and AphGin both fractions, in and out. The out fraction showed thehighest percentage of inhibition for AphG and AphA (40.44and 22.51 %, respectively). The ABMF and EPS had 18,844and 12,652 μmol TE/100 g sample (dw) of AoxC, respectively.Most of the amino acids achieve the FAO recommendations.Protein digestibility in vitro showed an increment in EPS(76.61 %) with respect to ABMF (71.09 %). Additionally, C-PERhad a positive effect after the extrusion-cooking process(3.05 vs. 2.94 for EPS and ABMF, respectively). Extrusion is agood technique for developing functional foods with potentialbiological activity.