Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties.

Autor: Taglieri I; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy., Sanmartin C; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy., Venturi F; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy., Macaluso M; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy., Bianchi A; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy., Sgherri C; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy., Quartacci MF; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy., De Leo M; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy.; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Pistelli L; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy.; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Palla F; INFN, National Institute for Nuclear Physics, Largo Bruno Pontecorvo, 3, 56127 Pisa, Italy., Flamini G; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Zinnai A; Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy.
Jazyk: angličtina
Zdroj: Foods (Basel, Switzerland) [Foods] 2021 Apr 25; Vol. 10 (5). Date of Electronic Publication: 2021 Apr 25.
DOI: 10.3390/foods10050942
Abstrakt: This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.
Databáze: MEDLINE
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