Sensory evaluation of breads containing various levels of potato peel

Orr, P. H.; Toma, R. B.; Munson, Shirley T.; D'appolonia, B. L.

doi:10.1007/bf02867600

Cited by 19 publications

(11 citation statements)

References 6 publications

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“…The treatments (5% and 7% of potato peel, 5,7 and 10% of guava seeds) showed no significant changes in total scores as compared with the control sample . Such results were in agreement with those obtained by Orr et al (1982). The decrease in appearance scores with higher replacement levels was mainly due to the Egyptian panelists who usually prefer white than the darker grades (Abd El-Basir et al, 1989).…”

Section: Issn: 2320-5407supporting

confidence: 89%

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Nashar¹,

Abduljawad²,

Tahan³

2017

IJAR

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Fruits and vegetable wastes-Potato peels-Guava seeds -Pomegranate peelsHypercholesterolemia -Liver functionsHigh fiber cake.The present investigation aimed to assess the possibility of using some fruits and vegetable wastes including potato peels, guava seeds and pomegranate peels as different sources of dietary fiber. Dietary fiber from potato peels, guava seeds and pomegranate peels were used in preparation high fiber cakes at the levels 5, 7 and 10% dietary fiber. Thirty male albino rats were fed with basal diet and0.25% cholesterol for 6 weeks to induce hypercholesterolemia then the diet was administered with the best dietary fiber cakes (5% dietary fiber) for another 6 weeks. The results showed that the pomegranate peels contained a high percentage of crude fiber, ash and total dietary fiber. Insoluble fiber in tested wastes was higher than soluble fiber. Regarding to the reheological properties of the prepared cake samples, the addition of the wastes dietary fiber at high levels led to increase the water absorption while the mixing time and mixing stability of the dough were decreased. The organoleptic properties recorded the higher grades for the cake samples prepared with 5 and 7% guava seeds followed by 5% of potato peel and 5% pomegranate peel. The feeding experiments of rats for other six weeks on the tested cake samples at the level 5% (which was the best choice in organoleptic and rheological properties) led to decrease the relative body weight of rats and reduced the levels of triglycerides, liver cholesterol, serum cholesterol and LDL-cholesterol. The liver functions for all the groups of rats feeding with tested cake samples were within normal limits and the absorption of iron and copper were retarded.Copy Right, IJAR, 2017,. All rights reserved. …………………………………………………………………………………………………….... Introduction:-Potato, guava and pomegranate are considered among the most popular fruits and vegetables grown in Saudi Arabia. These fruits and vegetable are a highly preferred in processing for their color , flavor beside, it is a good source of vitamins , minerals and fiber (Anon, 1998). It is well known that guava seeds and pomegranate peels are widely processed from fresh juices industry while potato peels is a waste from the potato chips industry. Potato peels, guava seeds and pomegranate peels are the most important wastes remaining after the processing of potato, guava and pomegranate respectively. These wastes represented about 20.2, 32.5 and 42.3% of the fresh weight of potato, Corresponding Author:-Nermin N. El-Nashar. Address:-Department of Nutrition and Food Science, Faculty of Family Science, Taibah University, Al-Madinah Al-Munawarah, Kingdom of Saudi Arabia. . ISSN: 2320-5407Int. J. Adv. Res. 5(9), 1488-1498 1489 pomegranate and guava respectively (Egashira et al., 1998). On one side, the potato peels, guava seeds and pomegranate peels, which are the major portion of processing wastes, represent a severe disposal problems to the food industries, especially since the wet wastes are prone to rapi...

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Section: Issn: 2320-5407supporting

confidence: 89%

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Nashar¹,

Abduljawad²,

Tahan³

2017

IJAR

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“…Wheat flour was also substituted with PP in the production of white bread, but it increased crumb darkening and reduced the loaf volume [54]. Also, Orr et al, [55] found that PP caused a musty odor in breads, but the extrusion of potato peel before its utilization can diminish this aroma from the final product. Additionally, Abdel-Magied, [56] mentioned the effect of using PP in biscuit processing.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder

Elhassaneen¹

2016

IJNFS

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Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g -1 DW) and carotenoids (217.11 and 135.76 mg.g -1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g -1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g -1 , 7.88 mg.g -1 and 192.79 mg EGA.g -1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.

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“…The amount of fiber in PP depends on both the variety of potato and the method of peeling (Toma et al, 1979). Sensory quality of breads containing PP produced by different peeling methods was acceptable but breads containing 15% PP had a musty odor (Orr et al, 1982). Small amounts of PP are added to a commercial snack that simulates a baked potato skin, but no other food use for this by-product is prevalent.…”

Section: Introductionmentioning

confidence: 99%

Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

Arora

Zhao

Camire

1993

Journal of Food Science

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Extrusion cooking of potato peel waste from processing plants to improve food safety affects functional properties of these peels as a highfiber ingredient in foods. The effects of barrel temperature (104" and 143°C) and feed moisture (31, 33.5, and 36% d.b.) on extruder performance and physical and functional properties of peels were studied. Torque and die pressure decreased with barrel temperature; all variables affected melt temperature. Samples were darker at the higher temperature. Expansion, Hunter a, and powder bulk density decreased with both variables. Hydration capacity increased with feed moisture. Extruded peels differed from commercial fiber products in color, but hydration capacity was similar among extruded peels and cereal brans.

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Sensory evaluation of breads containing various levels of potato peel

Cited by 19 publications

References 6 publications

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder

Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

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