*2.8. Formulation of a Value-Added Food Product*

To support the multifunctional properties, the powders were added as an ingredient in a nacho recipe at a ratio of 3%. The recipe involved mixing of corn (250 g) and wheat flour (100 g) in a ratio of 2.5:1, onion (100 mg), pepper (10 mg), oil (20 mL), salt (10 mg), powders (3%) and water (150 mL). The corresponding samples were coded as N1 and N2. The control sample was nachos without the addition of microencapsulated powder (C). Samples were homogenized and allowed to stand for 1 h at room temperature to equilibrate. After homogenization, the nachos were formed and cooked for 6 min in an oven (3 min on each side) at 200 ◦C. The storage stability of bioactives was tested at 0 days and after 28 days at 25 ◦C.

#### *2.9. Statistical Analyses*

All analyses were performed in triplicate and data are reported as mean ± standard deviation (SD). After running the normality and homoscedasticity tests, experimental data were subjected to one-way analysis of variance (ANOVA) in order to identify significant differences. The Tukey method with a 95% confidence interval was employed for post hoc analysis; *p* < 0.05 was considered to be statistically significant. The statistical analysis was carried out using Minitab 18 software.
