Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry

This research aimed to evaluate the chemical composition, techno-functional properties, and antioxidants of the mixtures of blue corn flour (Zea mays L.) (BCF) and purple sweet potato flour (Ipomoea batatas L.) (PSPF) (100/0, 75/25, 50/50, 25/75, and 0/100%, w/w, respectively). Increasing the concentration of BCF in the mixture increased the moisture content (8.89-9.24 g/100 g), proteins (3.66-5.25 g/100 g), lipids (2.11-3.72 g/100 g), carbohydrates (81.90-82.84 g/100 g), total energy (1508.27-1611.31 kJ/100 g), solubility capacity in water (7.76-12.51%), water absorption capacity (2.49-2.83 g/g) and oil (1.98-2.12 g/g), emulsifying capacity (1.08-2.06%), foaming capacity (14.40-22.47%), degree of gelatinization (9.12-10.84%), L* (59.73-65.93), b* (-2.42--0.47 ) and the content of total flavonoids (TF) (37.54-39.20 mg catechin equivalent/g). While the increase in the concentration of PSPF increased the ash content (1.21-1.54 g/100 g), fiber (6.98-10.79 g/100 g), a* (8.86-13.66), the total color difference (34.66-42.00), the content of total polyphenols (TP) (41.72-52.43 mg gallic acid equivalent/g), anthocyanins (TA) (108.06-114.77 mg monomeric anthocyanins/100 g) and the content of beta-carotene (beta-C) (15.43-17.20 mg beta-C/g). The mixtures presented a good content of TF, TP, TA, and beta-C. The mixtures exhibited interesting techno-functional properties, which can be suitable as functional ingredients in many food formulations, providing bioactive compounds, proteins, and fiber.