Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars

Int J Food Sci Nutr. 2017 Mar;68(2):167-178. doi: 10.1080/09637486.2016.1226272. Epub 2016 Sep 9.

Abstract

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.

Keywords: Potato flour; antioxidant activity; gray relation analysis; in vitro starch digestibility; nutritional quality; steamed and baked breads.

Publication types

  • Comparative Study

MeSH terms

  • Amino Acids / analysis
  • Antioxidants / analysis
  • Bread / analysis*
  • Dietary Fiber / analysis
  • Digestion
  • Flour*
  • Food Handling*
  • Glycemic Index
  • Linear Models
  • Nutritive Value*
  • Polyphenols / analysis
  • Solanum tuberosum*
  • Trace Elements / analysis
  • Triticum*
  • Vitamins / analysis

Substances

  • Amino Acids
  • Antioxidants
  • Dietary Fiber
  • Polyphenols
  • Trace Elements
  • Vitamins