Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.