Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Dorota Gumul,Anna Korus,Rafał Ziobro,Luboš Harangozo,Marián Tokár

doi:10.1080/19476337.2017.1331265

Dorota Gumul, Anna Korus + Show 3 more

Open Access

https://doi.org/10.1080/19476337.2017.1331265

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Abstract

ABSTRACTThe aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutritional enrichment of such products. It was observed that the use of potato variety Magenta Love resulted in the most beneficial nutritional quality of gluten-free bread (especially high content of insoluble fibre), and its best physical properties (high volume, low hardness, good cohesiveness), which were reflected in the highest consumer acceptance of this product. The use of freeze-dried red potatoes could be recommended as an innovative way to enrich gluten-free products in nutrients and improve their technological quality.

Highlights

Celiac disease (CD) is a disorder manifested as permanent intolerance to gluten, to the prolamin fraction of wheat, rye and barley (Capriles & Arêas, 2014; Dizlek & Ozer, 2016; Hamer, 2005; McGough & Cummings, 2005; Sollid & Lundin, 2008), that affects approximately 1% of the world population and has a growing trend
Freeze-dried preparations of red potato varieties were analysed in terms of their nutritional composition and content of dietary fibre
The results presented here demonstrate that similar effect could be obtained by using only 5% addition of freeze-dried red potatoes, as they provide 76.1–79.5 g/ kg total dietary fibre in gluten-free bread (Table 6)

Summary

Introduction

Celiac disease (CD) is a disorder manifested as permanent intolerance to gluten, to the prolamin fraction of wheat (gliadin), rye (secalin) and barley (hordein) (Capriles & Arêas, 2014; Dizlek & Ozer, 2016; Hamer, 2005; McGough & Cummings, 2005; Sollid & Lundin, 2008), that affects approximately 1% of the world population and has a growing trend. A risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten-free diet (Rodrigo, 2006) To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment has been done in recent years. Among the most commonly used raw materials, there are flours from gluten-free cereals and pseudocereals such as buckwheat, amaranth and maize as well as tubers such a cassava (Dizlek, 2015; Mariotti, Lucisano, Ambrogina Pagani, & Ng, 2009; Pasqualone et al, 2010; Witczak, Ziobro, Juszczak, & Korus, 2016) It seems that potato-based preparations, which have not yet been applied in gluten-free bread, could be valuable components of such formulations, as they contain high-quality protein, dietary fibre, minerals and vitamin C.

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