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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Notes:
Page 27
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Sourdough bread obtained from a dough
fortified with anthocyanin-rich flour from the
purple potato cv. Vitelotte as nutraceutical
sources: Its quality attributes
Angela Zinnai, Chiara Sanmartin, Isabella Taglieri, Gianpaolo
Andrich, Anita Nari, Mike Quartacci, Cristina Sgherri and Francesca
Venturi
University of Pisa, Italy
W
hen used in optimized proportions, sourdough can
improve volume, texture, flavor, nutritional value of
bread andmay increase the shelf life by retarding the staling
process and protecting bread from mould and bacterial
spoilage. In this context, to satisfy the increasing demand
for products with higher nutritional value, sourdough bread
was fortified with purple potatoes, an ancient cv. Vitelotte
with purple pulp. Changes in nutraceutical properties
were estimated analyzing anthocyanin contents, phenolic
composition as well as antioxidant power. The nutritional
and chemical composition, together with the sensory
profile were also described, following the methods
reported in literature. The preliminary results indicate that
chemical composition of sourdough bread, as well as
sensorial expression might be greatly influenced by the
addition of purple potato floor. Bread also retained high
levels of phenols, explaining its higher antioxidant activity
compared to the traditional sourdough bread and suggests
that Vitelotte can represent a good source of phenols for
the fortification of bread.
Biography
Angela Zinnai, graduated at Liceo Scientifico Ulisse Diniin public school in Italy
and she obtained her Bachelor’s Degree in Agrarian Sciences at the Faculty
of Agriculture in Italy, discussing an experimental thesis titled “Conservation
of products fruit and vegetables in controlled atmosphere: breathing in golden
delicious apples “. She obtained her Master’s Degree in Food Technology
at Sant’Anna School of Advanced Studies in Italy discussing a thesis titled
“Bacterial heterogenization technology in malolactic fermentation”. In 1992
she was the winner of a C.N.R. scholarship and has carried out activities of
research into the operating unit “Innovation of products, ingredients and semi
- finished products: new products of extraction, separation, fractionation and
purification”, which has been renewed for the year as well next. She then
earned the title of Research Doctor in Agronomy and Herbaceous Cultivation
discussing a thesis titled “The kinetics of oxidative degradation of oils”. She
also served as a Researcher at the Faculty of Agriculture of the University of
Pisa, Italy.
angela.zinnai@unipi.itAngela Zinnai et al., Insights Nutr Metab 2017