Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties.

Isabella Taglieri,Luisa Pistelli,Guido Flamini,Chiara Sanmartin,Marinella De Leo,Fabrizio Palla,Angela Zinnai,Mike Frank Quartacci,Alessandro Bianchi,Francesca Venturi,Cristina Sgherri,Monica Macaluso

doi:10.3390/foods10050942

Isabella Taglieri, Luisa Pistelli + Show 10 more

Open Access

https://doi.org/10.3390/foods10050942

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Abstract

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.

Highlights

Any food product is doomed to fail after a certain amount of storage time for a variety of reasons: attack by higher organisms, microbial contamination, enzymatic, chemical, and physical degradation
Bread shelf life was affected by both the leaveoennbidsneegrdvaewgdehnedntaiatlhnyedffiotrrhsemt feoovuridltdiefindctaemtteiooctunioludnsseaadnpd.pAefaosrrsehdeao. cBwhrnefaoidnrmsFhuieglaluftriloiefne8w,thwaeshsaehfnfeelbfc-atleikfdeerbe’ysvabloutahtitohne yeast was used alseatvheenlienagvaegneinntganadgethnet,ftohrteifificrasttioonbuvsieodu.sAsspsohiloawgne iwn aFsignuoretic8e, wd haeftnebra2kdera’ys syeast was on the YB0 sampulsee,dwahsitlheefloeratvifeinciantgioange(nYtB, t+hPe afinrsdt oYbBv+ioPuAs sspaomilpagleesw) apsronlootincgededafbteyr 2ondeaydsaoyn the YB0 bread shelf life
The colour of the fortified bread was more affected by storage time, while both the control samples showed extremely small differences in)w.otfiWhtahaelnbtioemtbhdeseoe0acrnvo(YaeudlBnotga∆eorErauea∗csbdteus=adcmtti0hop.2nel;eciSonpBlroL0ou*d∆rpuEmaca∗ebroaddm=wifie1ictt.eah4rt),is:oloYinunBkr(+YdePodBu+sthgPohoAaw(n∆∆eEidEna∗a∗acbbrhe==iagsh33e.ed.47r;)ocS,phwBaa+hcnPiigtlAyee due to the migration of moisture from crumb to crust, especially for yeast bread + purple potatoes (YB+P)

Summary

Introduction

Any food product is doomed to fail after a certain amount of storage time for a variety of reasons: attack by higher organisms, microbial contamination, enzymatic, chemical, and physical degradation In this context, bread is a dynamic system undergoing physical, chemical and microbiological modifications. Considering that bread is consumed worldwide as a staple food, its staling process limits bread’s shelf life [1,2] and is one of the largest contributions to food waste in the world [3] In this regard, the use of sourdough as leavening agent provides many technological advantages and higher overall quality over baker’s yeast [4,5,6], including a delayed staling process and the protection of bread from mould and bacterial spoilage [7,8,9,10,11,12,13]. After cooking and cooling, resistant starch production is favoured, increasing the dietary fibre content and slowing postprandial glucose release [17]

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