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Abstract

Potato cultivars with purple flesh represent an efficient and natural source of antioxidants, this vegetable having high content in polyphenols (especially anthocyanin pigments). The research goal of this work was to evaluate the anthocyanin and polyphenols content of several Romanian potato varieties (Albastru-Violet de Gălănești and Christian) and the effects of these potatoes (add to dough in different proportions) on several bread quality indicators. The bread quality depends on physical and chemical properties and on several signs like: flavor and taste, external appearance, crumb porosity and texture, bread's volume. In this research experiment, beside the total polyphenols and anthocyanin content, the analysis performed on bread (prepared using different potatoes addition 5%, 15% and 30%) were sensorial and physic chemical analysis (product volume, crumb porosity, height/diameter ratio, moist and acidity). Experimental results indicated that 15% purple potato cultivar added on the dough was the most indicate proportion to be used in bread processing.