Characteristics of starch breads enriched with red potatoes

Authors

  • Dorota Gumul Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków
  • Wiktor Berski Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków
  • Eva Ivanišová Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Halina Gambuś Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków
  • Miroslava Kačániová Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 949 76
  • Luboš Harangozo Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Tokár Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/720

Keywords:

starch bread, color potatoes, pro-health components, nutritive components, crude fibre

Abstract

Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink) potatoes enriched the gluten free breads (starch breads) with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.

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References

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Published

2017-04-11

How to Cite

Gumul, D. ., Berski, W. ., Ivanišová, E. ., Gambuś, H. ., Kačániová, M. ., Harangozo, L. ., & Tokár, M. . (2017). Characteristics of starch breads enriched with red potatoes. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 162–166. https://doi.org/10.5219/720

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