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.
Highlights
Starch breads are called gluten free breads
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
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
Summary
Starch breads are called gluten free breads Such breads are the backbone of gluten free diet, i.e. the only effective way of celiac disease treatment, quite often diagnosed among children, youth adult and elderly people. Celiac disease is gluten dependant body malfunction, lasting a whole life period intolerance of alcohol soluble gluten fraction. This protein is present in cereal grains: wheat (gliadin), rye (secalin), barley (hordein) and oat (avenin). It is congenial, autoimmune disease (McGough and Cummings, 2005; Brouns et al, 2013). This disease is the most often diagnosed in persons at 30 to 50 years old, and women are affected twice as often as men (McGough and Cummings, 2005; Brouns et al, 2013; Capriles et al, 2015)
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