Abstract

Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.

Highlights

  • During laboratory or industrial isolation of potato starch all other components of plant tissue have to be separated, into dissolved and insoluble fractions, which are called potato-juice and potato pulp

  • Study material consisted of gluten-free bread with a share of 5; 7.5 and 10% freeze-dried potato pulp obtained after laboratory extraction of starch from potatoes with red (Magenta Love) and purple (Violetta) flesh

  • In the study on potato pulp from yellow fleshed potatoes the amount of proteins was at the level of 5.1-6.5 (g 100g 1 d.m.) and ash 2.7-3.3 (g 100g 1 d.m.), crude fiber was 20.5 (g 100g 1 d.m.) [7, 33, 34]

Read more

Summary

Introduction

During laboratory or industrial isolation of potato starch all other components of plant tissue have to be separated, into dissolved and insoluble fractions, which are called potato-juice and potato pulp. Potato-juice is one of the main streams of organic by-products from potato-starch processing. Production of 1 ton of potato starch results in approximately 3.5 tons of extracted potato-juice as by-product [1]. Potato-juice contains mainly valuable protein, carbohydrates and minerals.

Objectives
Methods
Results
Conclusion
Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call