Excessive amounts of sugar, low fiber content, and artificial colorants have been the biggest
problems of commercial breakfast cereals. With consumers more aware of the foods they
incorporate into their diet, the search for new ingredients that offer a healthy appeal and new
flavors has generated great popularity for ethnic foods. Peruvian purple maize (PPM)
contains fibers and natural pigments, like anthocyanins, which could improve the quality of
extruded products affecting their sensory profile. In this context, this study aimed to evaluate …