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Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet
- Source :
- International Journal of Food Sciences and Nutrition. 68:43-51
- Publication Year :
- 2016
- Publisher :
- Informa UK Limited, 2016.
-
Abstract
- The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.
- Subjects :
- Antioxidant
Flavonols
medicine.medical_treatment
Raw material
Antioxidant potential
Plant Roots
01 natural sciences
Antioxidants
Anthocyanins
Diet, Gluten-Free
0404 agricultural biotechnology
Phenols
Species Specificity
Functional Food
Food, Preserved
medicine
Humans
Food science
Gluten-free bread
Carotenoid
Solanum tuberosum
Flavonoids
chemistry.chemical_classification
010401 analytical chemistry
food and beverages
Bread
Free Radical Scavengers
Pigments, Biological
04 agricultural and veterinary sciences
Carotenoids
040401 food science
0104 chemical sciences
Freeze Drying
chemistry
Gluten free
Poland
Diet, Healthy
Nutritive Value
Magenta
Food Science
Subjects
Details
- ISSN :
- 14653478 and 09637486
- Volume :
- 68
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Sciences and Nutrition
- Accession number :
- edsair.doi.dedup.....a9e213db2b383aa6dbd1e225b5a1bc90