The effect of Oca (Oxalis tuberosa) flour (OF) and sorghum (Sorghum spp.) flour (SF) ratio on the properties of mixed flours, doughs, and extrudates was investigated. In the mixed flour, the color and phenolic content varied depending on the concentration of OF, while it also presented a high inhibition capacity against the radical DPPH (80.59%). The texture profile analysis in doughs indicated that the hardness, adhesiveness, cohesion, and elasticity increased proportionally with the concentration of OF. For the extrudates, including the flour, the values for water solubility, expansion index, and fracturability all increased, while the color showed a reduction in luminosity. In addition, the extrudates made with OF had high phenolic content and high antioxidant activity. These results indicate that mixing OF with SF enables the development of snack products with desirable physicochemical and antioxidant characteristics. This preparation can be used as a suitable snack for a wide range of populations.

Keywords: Antioxidant capacity; Functional properties; Mixed flours; Phenolic compounds.

© 2025. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

研究了不同比例的木薯（Oxalis tuberosa）粉（OF）和高梁（Sorghum spp.）粉（SF）对混合面粉、面团和挤压产物特性的影响。在混合面粉中，颜色和酚类含量随OF浓度的变化而变化，并且其对抗DPPH自由基的抑制能力较高（80.59%）。对面团的质地剖面分析表明，硬度、粘附性、内聚性和弹性随着OF浓度的比例增加而增加。对于挤压产物，包括面粉在内，水溶性值、膨胀指数和脆断性都随比例变化增加，但颜色亮度降低。此外，用OF制成的挤压产物具有较高的酚类含量和较强的抗氧化活性。这些结果表明，将OF与SF混合可以开发出具有良好理化特性和抗氧化特性的休闲食品。这种准备方法可用于广泛人群中的适合零食。

关键词：抗氧化能力；功能特性；混合面粉；酚类化合物。

© 2025. 作者保留独家授权给Springer Science+Business Media, LLC（隶属 Springer Nature 集团）的权利。