Research Information System
International Food Innovation and Sustainability Congress, İstanbul, Turkey, 16 - 18 May 2024, pp.88, (Summary Text)
In recent years, the increasing concern for healthy nutrition, coupled with the rising prevalence of conditions such
as celiac disease and wheat allergies, has contributed to the preference for functional flours. Primary examples of
functional flours include legume flours (chickpea, lentil flour, etc.), grain flours (sorghum, buckwheat, etc.), seed
flours (amaranth, flaxseed, chia, etc.), and root vegetable flours (potato, turnip, red beet, carrot, etc.). Common
characteristics of these flours include gluten-free composition, high nutritional values, low carbohydrate content,
and suitability for a healthy diet.Purple potatoes (Solanum tuberosum L. var. Vitelotte) are characterized by high
levels of carbohydrates, protein, dietary fiber, vitamins (B3, B6, and C), and minerals (potassium, magnesium,
phosphorus, iron, and zinc). These potatoes, with higher anthocyanin, flavonoid, and phenolic content levels
compared to yellow potatoes, possess significantly increased antioxidative effects. The aim of this study is to
produce flour using purple potatoes grown in Turkey by preserving their nutritional properties and color. To enable
a comparative analysis of the results, yellow potato flour was also produced and analyzed under the same
conditions as a control sample. The physicochemical properties, chemical composition (mineral and organic acid
content), antioxidant activity, and in-vitro biological activities (bioaccessibility, antidiabetic activities, anti
inflammatory) analyses were conducted for both the produced purple and yellow potato flours.
Keywords: Purple potato flour, gluten-free, in-vitro bioaccessibility, in-vitro antidiabetic activities, in-vitro anti
inflammatory.