Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes
Dorota Gumul | Anna Korus | Rafał Ziobro | Luboš Harangozo | Marián Tokár
The aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutritional enrichment of such products. It was observed that the use of potato variety Magenta Love resulted in the most beneficial nutritional quality of gluten-free bread (especially high content of insoluble fibre), and its best physical properties (high volume, low hardness, good cohesiveness), which were reflected in the highest consumer acceptance of this product. The use of freeze-dried red potatoes could be recommended as an innovative way to enrich gluten-free products in nutrients and improve their technological quality.
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