• The International Journal of Biological Research (TIJOBR)- Published Quarterly
  • The International Journal of Global Sciences (TIJOGS) -Published Quarterly

Sensory quality evaluation of chapatti produced by utilizing potato peel powder

The International Journal of Global Sciences (TIJOGS)

  • Khadija Kausar1*

  • 1National Institute of Food Science and Technology, 

  • University of Agriculture, Faisalabad, Pakistan.

  • *Corresponding author email: khadijakousargg@gmail.com

Submitted Accepted Published
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


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