Potato pulp produced by processing red and purple fleshed varieties could become a new innovative substrate for gluten-free bread enrichment.
Researchers of the University of Agriculture in Krakow came to this conclusion after using pulp produced by processing pulp of red fleshed (Magenta Love) and purple fleshed (Violetta) potato varieties as a substrate to enrich gluten-free bread.
In their recent study, of which the research article was published in journal PLOS ONE, the researchers found that, thanks to its high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber, the specific potato pulp could indeed become a new, innovative substrate for gluten-free bread enrichment. “As starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) is normally deficient in nutrients and does not contain health promoting compounds, it can be supplemented with raw materials rich in such components, especially antioxidants”, they state. Currently, pseudo-cereals, seeds, fruits and vegetables are often used for this purpose.
The four researchers of the Faculty of Food Technology at the University of Agriculture in Krakow studied gluten-free bread enriched by the red and purple potato pulp. They determined the dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread. Next to this, a sensory evaluation included crumb elasticity, porosity and other characteristics, including taste and smell. One of the conclusions drawn is that an addition of a 7.5 percent share of freeze-dried red potato pulp of the Magenta Love potato variety could be recommended for industrial production of gluten-free bread. “Among all the gluten-free breads analyzed, the sample containing a 7.5 percent share of freeze-dried red potato pulp was characterized by a high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics”, their paper reads. “It was confirmed that pulp isolated from color flesh potatoes is a rich source of pro-health compounds, namely fiber and polyphenols. It was also found that it could be effectively used to enrich gluten-free bread in phenolic compounds and fiber, not deteriorating their physical properties and sensory scores, with the exception of the maximum applied level – 10 percent.” For more information, you can find the research article here.
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