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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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