Effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack.

Abstract

The effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack was determined. Beetroot were washed, peeled, sliced and dried in the dehydrator at 45 oC for 18 hrs. The dried slices were milled and packaged in airtight container. Beetroot flour was added to corn flour at different proportion.