Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.
a Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Haidian District , Beijing , PR China.|b Laboratory of General and Organic Chemistry , Gembloux Agro-Bio Tech, University of Liege , Gembloux , Belgium.
Xingli
X
Liu
a Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Haidian District , Beijing , PR China.
Taihua
T
Mu
a Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Haidian District , Beijing , PR China.
Hongnan
H
Sun
a Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Haidian District , Beijing , PR China.
Miao
M
Zhang
a Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Haidian District , Beijing , PR China.
Jingwang
J
Chen
b Laboratory of General and Organic Chemistry , Gembloux Agro-Bio Tech, University of Liege , Gembloux , Belgium.
Maire Laure
ML
Fauconnier
D000596:Amino Acids / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D004063:Digestion; D005433:Flour; D005511:Food Handling; D038321:Glycemic Index; D016014:Linear Models; D009753:Nutritive Value; D059808:Polyphenols / Q000032:analysis; D011198:Solanum tuberosum; D014131:Trace Elements / Q000032:analysis; D014908:Triticum; D014815:Vitamins / Q000032:analysis
D000596:Amino Acids; D000975:Antioxidants; D004043:Dietary Fiber; D059808:Polyphenols; D014131:Trace Elements; D014815:Vitamins
Potato flour; antioxidant activity; gray relation analysis; in vitro starch digestibility; nutritional quality; steamed and baked breads