The International Journal of Global Sciences (TIJOGS)
Javeria Amin1*, Rida Zubair1*
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
*Corresponding authors: firstname.lastname@example.org; email@example.com
|Feb 09,2020||Jun 10,2020||Jun 09,2020|
2020 / Vol: 3 / Issue: 2
The chemical composition of potato peel was calculated on dry basis as 6.20 ± 0.20% protein, 5.26 ± 0.20% ash, 12.4 ± 0.40% total fiber and moisture content 8.20 ± 0.27% of total weight. It was used to replace wheat flour on weight basis in the preparation of chapatti. The disc was used for the bake on cast iron to chapatti. Control group T0 and three other treatments groups with replacement level 5%, 10% and 15% were prepared. Chapatti was assessed for chemical composition, rheological properties, texture and sensory evaluation. Chemical composition of potato peel composite flour chapatti was assessed through proximate analysis. The texture of chapatti was gain minimum marks in T3 (15% potato peel powder) highest amount of fiber make chapatti harder. Moisture, fiber and ash contents increases as the peel powder increases in chapatti, while protein contents not increase with the addition of peel powder. Maximum water content was increased in T3 (33.44%), fiber content maximum increase in T3 (6.44%) and ash content increase in T3 (3.13%) while protein content remains highest in control group, because peel powder has minimum amount of protein. It is concluded from that study with the addition of potato peel powder composite flour chapatti is acceptable at 5% peel powder addition. Research revealed that peel powder at 5% improve the texture properties.
Key words: sensory quality, potato peel, chapatti
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