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This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175 °C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 μg GAE g−1) and free radical inhibition (ABTS = 6.5 μm trolox mg−1 and DPPH = 7.9 μm trolox mg−1)...
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