Performance of potato peels in muffins and cookies

Arora, Arti; Camire, Mary Ellen

doi:10.1016/0963-9969(94)90173-2

Cited by 87 publications

(52 citation statements)

References 6 publications

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“…A few studies conducted showed that there was positive correlation of fiber and protein contents with the hardness value of cookies made (Piazza & Masi, 1997). The increase of cookies' hardness was observed as the percentage of fiber compound substitution increased (Arora & Camire, 1994). This was in consistent with the result obtained as eggplant was an important source of fiber (Jenkins et al, 2003).…”

Section: Texture Analysissupporting

confidence: 76%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

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Four types of eggplant -Chinese eggplant (CE), Green Goddess eggplant (GGE), Indian eggplant (IE), and Thai eggplant (TE) -were used to develop cookies (10% and 15% of substitution). Substitution of eggplant flour has significantly increased the nutritional values of cookies (protein, crude fiber, and fat). Eggplant cookies also showed higher total phenolic content (TPC) and free radical-scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical compared to control. IE cookies showed the highest TPC and DPPH values, followed by TE, GGE, and CE. Cookies with 15% substitution level of all eggplant flour had significantly lower peroxide values showing greater stability against rancidity and oxidation compare to control cookies (IE > TE > GGE > CE > control). Incorporation of eggplant flour had significantly increased the hardness and a* values (color parameter) of cookies. Overall, the nutritional value of cookies was improved by the substitution with eggplant flour and IE cookies showed the greatest in terms of overall properties.Keywords: eggplant; cookies; flour; antioxidant Con el objetivo de producir galletas en las que se sustituyó 10% y 15% de la harina por harina de berenjena, se utilizó harina de cuatro tipos de berenjena: berenjena china (CE), berenjena Green Goddess (GGE), berenjena india (IE) y berenjena tailandesa (TE). La sustitución de la harina por harina de berenjena aumentó significativamente el valor nutricional de las galletas en términos de su proteína, fibra cruda y grasa. En comparación con las galletas de control, las galletas con harina de berenjena también mostraron contenido fenólico total (TPC) más elevado, así como un efecto más pronunciado de eliminación del radical libre 2,2-diphenyl-1-picrylhydrazyl (DPPH). En las galletas IE se registraron los valores de TPC y de DPPH más elevados, siguiéndoles las galletas TE, GGE y CE. Asimismo, en comparación con las galletas de control, las galletas en las que se sustituyó 15% del nivel de harina por los distintos tipos de harina de berenjena, mostraron valores de peróxido más bajos, lo cual apunta a su mayor estabilidad contra la ranciedad y la oxidación (IE > TE > GCE > Control). La incorporación de harina de berenjena incrementó significativamente los valores de dureza y de a* (parámetros de color) de las galletas. En general, la sustitución con harina de berenjena mejoró el valor nutricional de las galletas. Además, las galletas IE mostraron tener niveles más altos en términos de sus propiedades generales.

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Section: Texture Analysissupporting

confidence: 76%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…There was positive correlation of fiber and protein contents with the hardness value of cookies (Piazza & Masi, 1997). The increase in cookies hardness was observed with increased fiber substitution (Arora & Camire, 1994). This was in consistent also with the result obtained as eggplant flour used in cookies as an important source of fiber (Jenkins et al, 2003).…”

Section: Texture Analysis Of Cookiessupporting

confidence: 90%

Nutritional Evaluation of Cookies Enriched with Beetroot (Beta vulgaris L.) Powder

Ingle¹,

Nimbalkar²,

Nawkar³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Because proteins affect the LE through their ability to infl uence water distribution in the matrix and through their macromolecular structure and conformation that affect the extensional properties of the extruded melts (MORARU & KOKINI, 2003). ARORA and CAMIRE (1994) reported that cookies made by replacing 10 or 15% of the oat fl our with extruded potato rinds resulted in dark, hard products of smaller diameter.…”

Section: Hardness (Hd)mentioning

confidence: 99%

Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization

Wani

Kumar

2016

Acta Alimentaria

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An extruded product was made based on oats and dried green pea using central composite rotatable design. Effects of incorporation level of oat fl our (OF, 15.86 to 44.14%) and dried green pea fl our (DGPF, 7.93 to 22.07%) on the physical and functional characteristics of extruded products based on composite fl our were studied using response surface methodology. Second order polynomial equation was used to describe the effect of OF and DGPF on lateral expansion (LE), bulk density (BD), water solubility index (WSI), water absorption index (WAI), and hardness (HD). Results indicated that OF had negative effect on LE, while positive effect on BD, WSI, WAI, and HD. On increasing DGPF, LE and WSI increased, but it had negative effect on BD, WAI, and HD. Numerical optimization resulted in 41.91% OF and 7.93% DGPF to produce acceptable extrudates. The results suggest that oats and dried green pea fl our can be extruded with rice fl our and corn fl our into an acceptable snack food.

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Performance of potato peels in muffins and cookies

Cited by 87 publications

References 6 publications

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Nutritional Evaluation of Cookies Enriched with Beetroot (Beta vulgaris L.) Powder

Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization

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