Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion

Thermal sensitivity of anthocyanin and low‐water solubility of rutin limit their stability in processed foods and biological activity, respectively. Therefore, we aimed to develop a value‐added food composite (VAFC) by mixing of anthocyanin‐enriched potato (P) and rutin‐enriched buckwheat (B) flour using soy lecithin (LCT) and vitamin E (Vita E) by hot‐melt extrusion (HME). The VAFC was formulated using P 50% + B 50% (F1), P 45%+B 45%+LCT 10% (F2), and P 45%+B 45%+LCT 8%+Vita E 2% (F3). Results revealed that the solubility of the VAFC was significantly increased in F3 formulation. Likewise, total phenolic content, including single phenolic acids, total flavonoid including rutin and quercetin, total anthocyanin including single anthocyanins, and antioxidant capacity of the VAFC were significantly increased in F3 formulation. This study successfully demonstrated the approach of developing biopolymer‐mediated functional VAFC from potato and buckwheat by HME. Practical applications People are becoming more conscious about daily consumed foods and their nutritional facts. Human health requires a well‐balanced nutritional composition to keep well‐functioning of the body. In this study, an approach was taken to develop anthocyanins, and rutin‐enriched functional food by the mixes of potato and buckwheat by hot‐melt extrusion. Food biopolymers and plasticizer were added to the food formulation to enhance the activity of the extrudate composites' functional attributes. Our developed formulation successfully improved the food composite's functional quality, which required industrialization for bulk production.