Gumul Dorota, Ziobro Rafał, Korus Jarosław, Surma Magdalena
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland.
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland.
Foods. 2023 Oct 11;12(20):3735. doi: 10.3390/foods12203735.
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.
从彩色马铃薯中分离淀粉后得到的冻干果肉是多酚的丰富来源。因此，它可用于强化饼干，有助于减少工业废料，符合零浪费技术。本研究的目的是分析添加5%和10%两种彩色马铃薯品种的果肉对强化饼干中多酚含量、抗氧化活性、物理特性、营养成分以及羟甲基糠醛和丙烯酰胺水平的影响。研究结果表明，彩色马铃薯果肉是用多酚、黄酮类化合物、花青素和黄酮醇强化饼干的优质添加剂（与对照相比甚至高出两到四倍）。含有果肉的饼干的纤维和蛋白质含量甚至高出两倍（最多多出17%），而与对照饼干相比，脂肪和灰分含量保持不变。此外，它们的羟甲基糠醛含量减少了30%，丙烯酰胺含量增加了40%。这些饼干在最终产品中也表现出良好的物理性能。研究表明，与Marleta Blue的果肉相比，“洋红之恋”马铃薯品种的果肉在使饼干富含促进健康的化合物和营养价值方面明显更有效。
