Bread Fortified with Cooked Purple Potato Flour and Albedo: An Evaluation of Its Compositional and Sensorial Properties.

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.