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Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
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 par...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146928/ https://www.ncbi.nlm.nih.gov/pubmed/33923099 http://dx.doi.org/10.3390/foods10050942 |
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author | Taglieri, Isabella Sanmartin, Chiara Venturi, Francesca Macaluso, Monica Bianchi, Alessandro Sgherri, Cristina Quartacci, Mike Frank De Leo, Marinella Pistelli, Luisa Palla, Fabrizio Flamini, Guido Zinnai, Angela |
author_facet | Taglieri, Isabella Sanmartin, Chiara Venturi, Francesca Macaluso, Monica Bianchi, Alessandro Sgherri, Cristina Quartacci, Mike Frank De Leo, Marinella Pistelli, Luisa Palla, Fabrizio Flamini, Guido Zinnai, Angela |
author_sort | Taglieri, Isabella |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8146928 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81469282021-05-26 Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties Taglieri, Isabella Sanmartin, Chiara Venturi, Francesca Macaluso, Monica Bianchi, Alessandro Sgherri, Cristina Quartacci, Mike Frank De Leo, Marinella Pistelli, Luisa Palla, Fabrizio Flamini, Guido Zinnai, Angela Foods Article 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. MDPI 2021-04-25 /pmc/articles/PMC8146928/ /pubmed/33923099 http://dx.doi.org/10.3390/foods10050942 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Taglieri, Isabella Sanmartin, Chiara Venturi, Francesca Macaluso, Monica Bianchi, Alessandro Sgherri, Cristina Quartacci, Mike Frank De Leo, Marinella Pistelli, Luisa Palla, Fabrizio Flamini, Guido Zinnai, Angela Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title | Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title_full | Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title_fullStr | Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title_full_unstemmed | Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title_short | Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties |
title_sort | bread fortified with cooked purple potato flour and citrus albedo: an evaluation of its compositional and sensorial properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146928/ https://www.ncbi.nlm.nih.gov/pubmed/33923099 http://dx.doi.org/10.3390/foods10050942 |
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