The International Journal of Global Sciences (TIJOGS)
1National Institute of Food Science and Technology,
University of Agriculture, Faisalabad, Pakistan.
*Corresponding author email: firstname.lastname@example.org
|Jan 05,2020||Feb 26,2020||Mar 01,2020|
2020 / Vol: 3 / Issue: 1
Potato peel is the major waste of the potato processing industry. This peel is rich source of phenolic contents which has the potential to compete the synthetic anti-oxidants. This peel is used in many food and pharmaceutical industries to get its benefits and replace the synthetic anti-oxidants and protect the body from cardiovascular diseases and stomach issues. Sensory evaluation was done through color, taste, texture, folding ability, chew ability and overall acceptability. Control group acquire highest hedonic scale score by sensory expert panel in all parameters as compared to other treatments of potato peel composite flour chapatti. It was clear that the addition of peel powder brownish the color and hard the texture. The addition of peel powder up to 5% was quite acceptable but 15% addition was disliked by sensory experts. More addition of potato peel powder more dark the color and stiff the texture.
Key words: sensory quality, potato peel, chapatti
- Ayvaz, H., A. Bozdogan, M.M. Giusti, M. Mortas, R. Gomez and L.E. Rodriguez-Saona. 2016. Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis. Food chemistry.211:374- 382.
- Albishi, T., J.A. John, A.S. Al-Khalifa and F. Shahidi. 2013. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods. 5:590-600.
- Arapoglou, D., A. Vlyssides, T. Varzakas, K. Haidemenaki, V. Malli, R. Marchant and C.Israilides. Alternative ways for potato Industries waste utilisation. Proceedings of the 11th International Conference on Environmental Science and Technology. Chania, Crete,Greece, 2009.
- Brown, C.R., R.Wrolstad, R.Durst, C.P. Yang and B.Clevidence. 2003. Breeding studies in potatoescontaining high concentrations of anthocyanins. Am. J.Pot. Res. 80:241-249.
- Chung, I.M., J.K. Kim, Y.I. Jin, Y.T. Oh, M.Prabakaran, K.J. Youn and S.H.Kim. 2016. Discriminative study of a potato ( Solanum tuberosum L.) cultivation region by measuring the stable isotope ratios of bio-elements. Journal of Food Chemistry.212:48-57.
- Crozier, A., I. Jaganath and M.N. Clifford. 2009. Dietry phenolics: chemistry, bioavailability and effects on health. The Royal Society of Chemistry. 26:1001-1043.
- Friedman, M. and C.E. Levin. 2009. Analysis and biological activities of potato glycoalkaloids, calystegine alkaloids, phenolic compounds, and anthocyanins. Advances in potato chemistry and technoloy.127-161.
- Furrer, A., D.P. Cladis, A. Kurilich, R. Manoharan and M.G. Ferruzzi. 2017. Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food chemistry. 218:47-55.
- Kanatt, S.R., R. Chander, P. Radhakrishna and A. Sharma. 2005. Potato peel extract a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. Journal of Agricultural and Food Chemistry. 53:1499-1504.
- Sulieman, A.M.E., W.A. Babiker, S.B. Elhardallou and E.A. Elkhalifa. 2014. Effect of Incorporation of Peanut Skin Flour to the Production of Wheat Bread. Food and Public Health. 4:49-53.