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Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75% (PM75) and 100%(PM100). The results show that as the concentration of PM increases in breakfast cereal, it presents a greater intensity of the purple color and water absorption index, at the same time that decrease its instrumental hardness and expansion index.

Effect of the use of andean purple maize on technological properties of breakfast cereal