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

Abstract

The 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.Características físicas y composición nutricional del pan sin gluten que contiene papas rojas liofilizadas RESUMEN El presente estudio se orientó a comparar la composición nutricional y las propiedades físicas de muestras de pan sin gluten adicionadas con 5% de papas rojas liofilizadas de tres variedades: Blue Star, Magenta Love, Violeta. En este sentido, con el fin de valorar su idoneidad en términos del enriquecimiento nutricional de estos productos. Se observó que a partir de la adición de la variedad de papa Magenta Love se obtuvo el pan sin gluten con la calidad nutricional más beneficiosa, constatándose un contenido especialmente elevado de fibra insoluble en el mismo. Además, este presentó óptimas propiedades físicas (alto volumen, poca dureza, buena cohesión), lo cual se vio reflejado en que registró las más altas calificaciones entre los consumidores. Por lo que se concluye que puede recomendarse el uso de papas rojas liofilizadas como forma innovadora de enriquecer el valor nutritivo de productos sin gluten y mejorar su calidad tecnológica. ARTICLE HISTORY

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

“…Total dietary fiber content was larger in the case of Magenta Love (14% more than in Violetta). Taking into account that total dietary fiber in freeze-dried red and purple potatoes ranged between 7 and 8.76 g/100 g, its soluble fraction varied between 1.87 – 2.74 and insoluble fraction 3.9 – 6 g/100 g [ 35 ] it could be concluded that the pulp is much more abundant in fiber ( Table 1 ) than respective freeze-dried tubers [ 35 ]. In the case of total dietary fiber (TDF) the content in pulp is twice as high as in freeze-dried potato tissue, in the case of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) the increase is 3-4-fold and 1.5-fold, respectively.…”

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

“…Four studies carried out image analysis of the cells of the kernels. They identified the following results: (1) that the GFB obtained from a formulation based on unripe banana flour (specific volume = 4.82 cm 3 /g) showed that 0.95% of the cells were large, the number of the large cell was 6.17, whereas the number of the largest cell was 1.47; (2) that the GFP obtained from a formulation based on RF/swett potato flour (PF)/buckwheat flour (BCWF) (specific volume = 4.52 cm 3 /g) showed mean cell area (mm 2 ) equal to 0.339, circularity equal to 0.699 mm and cell density equal to 811, 21; (3) that the GFB obtained from a PS-based formulation added of 12% sodium caseinate (specific volume = 3.56 cm 3 /g) showed porosity equal to 0.409, cell density (1/cm 2 ) equal to 9.0 and % of pores > 5 mm equal to 0.446; (4) that the GFB obtained from a formulation based on MS/potato starch (PS)/red potatoes showed porosity equal to 0.401, number of rotten equal to 1408, number of pores/cm 2 equal to 4779 ( Table 1 ) [ 49 , 73 , 97 , 148 ]. Esteller [ 55 ] found for the porosity of the bread crumb of the commercial loaf, based on wheat flour, an average area of 0.41 mm 2 , half diameter equal to 0.38 mm, and average perimeter equal to 1.37 mm.…”

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

“…There is a number of possibilities for enriching glutenfree bread, ranging from addition of pseudocereals, oilseeds, vegetables, and fruits to the use of by-products manufactured by food processing industry [3][4][5][6][7][8][9][10][11][12]. One of the additives with a high potential for providing a broad range of prohealth substances is fruit pomace.…”