Naturally colored and functional powder formulation for dessert: flow properties, texture, stability, and bioactive compounds

This research aimed to evaluate the physicochemical and flow properties of purple corn-based powdered formulations, as well as their color, syneresis, texture, and bioactive compound content when reconstituted in a porridge-like dessert. Three formulations (F1 = 2.5 % potato starch +2.5 % corn starch, F2 = 2 % potato starch +3 % corn starch, F3 = 4 % potato starch +1 % corn starch) were developed as carrier agents for a purple corn extract blended with fruits and spices. All powders exhibited low water activity (0.308–0.342), moderate hygroscopicity (11.499–12.105 gH₂O/100 g d.m) and water solubility index (26.982–30.319 g/100 g d.m), favoring storage stability. Tapped density results indicated that F3 (0.935 mg/mL) had greater compaction. Flowability tests revealed that F2 showed the best performance (Hausner ratio = 1.2; Carr index = 16.42 %). When reconstituted in porridge, the samples showed decreased color parameters (L*, a*, b*) compared to the control, associated with bioactive compound losses during drying. However, F3 maintained the highest total monomeric anthocyanin (0.360 and 0.272 mg cya-3-glu/g) content and antioxidant capacity (3.118 and 2.450 mg Trolox/g) in both control and reconstituted samples, respectively. All gels exhibited syneresis, typical in starch-based systems, but F2 showed the lowest syneresis and highest gel strength, indicating improved stability. Texture analysis demonstrated that temperature irreversibly altered gel firmness and adhesiveness, likely due to starch structural changes. This research demonstrates the technological feasibility of developing functional powdered products from purple corn, offering a natural alternative to synthetic additives and promoting the sustainable use of this native crop in value-added food applications.