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

文献类型： 外文期刊

第一作者： Liu, Xingli

作者： Liu, Xingli;Mu, Taihua;Sun, Hongnan;Zhang, Miao;Chen, Jingwang;Liu, Xingli;Fauconnier, Maire Laure

作者机构：

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

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION （ 影响因子：3.833； 五年影响因子：3.859 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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.

分类号： R1

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