Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 20, Issue 2 - Serial Number 71, March 2022, Pages 49-62 PDF (1.3 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2022.355569.1316 | ||
| Authors | ||
| hannaneh Ghorbani1; Mehdi Seyedain-Ardebili2; Ghasem Fadavi* 3 | ||
| 1MSc.Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 2Assistant Professor,, Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 3Assisstant professor, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Iran. | ||
| Abstract | ||
| Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit properties. The flour was substituted by potato peel powder at the levels of 0, 5, 10 and 15 percent (samples P1 to p4) and the effects were investigated. The results showed that by increasing the amount of potato peel powder, the amount of protein, color indices (L* and b*) and the cohesion of the samples decreased significantly and the amount of fiber, a* index and hardness of biscuit samples increased (p≤ 0.05). No significant differences were observed among moisture, fat and adhesion of samples (p≤ 0.05). The results of sensory analysis also showed that the highest score of taste and smell belonged to samples P1 (no potato peel fiber) and P2 (containing 5 percent potato peel fiber). Also, the highest score of color, texture and overall acceptance belonged to the P1 and P2 samples (p≤0.05) and potato skin fiber caused a significant decrease in color and texture scores of other samples. P2 treatment (containing 5 percent potato skin fiber) was introduced as the best treatment. In general, it can be stated that the addition of potato peel powder, up to 5 percent does not create undesirable changes in the sensory properties of the biscuit and can be applied to fortify the product with fiber. | ||
| Keywords | ||
| Biscuit; High fiber; Potato by-product; Rheology | ||
| References | ||
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