Starch‐Molded Snacks Enriched With Nance ( Byrsonima crassifolia L.) Fruit Flour Functional Potential
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐BenitezABSTRACT
This study aimed to develop starch‐molded snacks enriched with nance ( Byrsonima crassifolia L.) flour, a native tropical fruit rich in polyphenols, fiber, and bioactive compounds. Nance flour demonstrated significant functional properties, including high oil retention, swelling capacity, and glucose adsorption. Three snack formulations (12%, 25%, and 50% nance flour) were evaluated for their nutritional composition, phenolic content, antioxidant capacity (ABTS, DPPH, and FRAP), and in vitro bioaccessibility. Total phenolics and antioxidant capacity increased with flour substitution. HPLC‐DAD‐MS analysis identified key compounds, including gallic acid, quercetin, and gallotannins. In vitro digestion revealed that phenolic bioaccessibility ranged from 48% to 61%, with high intestinal absorption potential. Sensory analysis showed improved odor and flavor acceptability in all formulations. The findings support the incorporation of nance flour in functional snack products, contributing to sustainable food innovation and the valorization of underutilized native fruits.