ArticleFoods (Basel, Switzerland)2023
Pulp from Colored Potatoes (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 4 citations in OpenAlex.
- Diet chemistry and cross-kingdom microbiota associate with black soldier fly larvae performance on regional side streams.Animal microbiome · 2026Article
- The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.Scientific reports · 2024Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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