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

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.

Graphical Abstract

Keywords:

• Potato flour
• steamed and baked breads
• antioxidant activity
• in vitro starch digestibility
• nutritional quality
• gray relation analysis

Disclosure statement

The authors have no conflicts of interest to declare.

Funding

This study was financially supported by the Public Welfare Industry (Agriculture) Research Project: Research and Demonstration of Key Technology System of Potato Staple Food [201503001-2], and the Agricultural Special Financial in 2015: Pilot Technology Research and Demonstration of Potato Staple Products. We are grateful to the University of Liège-Gembloux Agro-Bio Tech and to the research platform AgricultureIsLife for the funding of the scientific stay in Belgium, which made this study possible.