Sweet Potato Peel Flour Applications in The Textural Quality of Waffle Ice Cream Cone and Other Food Products

Abstract

Sweet potatoes are nutritious vegetables commonly grown in Malaysia. However, its beneficial skins are mostly peeled and thrown away. The sweet potato peel has a slightly bitter taste with its good nutritional food value in producing healthy food products. In this study, sweet potato peel flour (SPPF) is added to the existing wheat flour in the formulation of ice cream waffle cones. The amount of wheat flour added in the mixture depends on the SPPF amount added. Preliminary study on the content of protein, moisture, crude fiber, protein, carbohydrate and fat were conducted and determined. Then, the SPPF was added based on the formulation of 5%, 10% and 15% addition to the wheat flour at 95%, 90% and 85%, respectively, in a batter mix formulation for the making of ice cream waffle cones. The control was made out of 100% wheat flour, in order to compare with the newly formulated ice cream waffle cones batter mixture. Addition of SPPF has impacted the quality of waffle ice cream cone in regards to its physicochemical properties such as colour, odour, tensile strength and textural properties. As the results, waffle cones of SPPF had lower value of L*, a* and b*, which turned darker than a controlled sample. The 5% formulation of sweet potato peel flour (SPPF) resulted to the highest crispiness of the waffle cones. Tensile strength of fiber materials in sweet potato peels flour became stable and balanced with the cone structure. Overall SPPF formulated waffle cones have passed the physical analysis and food applications’ requirements. As the SPPF have high value in water holding capacity, it can contribute to other food applications.

Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications

“…SPP might have protein contents ranging from 0.80 to 13.80 g/100 g dry materials (DM) (Table 1). A study reported the protein content of 13.80 g/100 g orange‐fleshed SPP DM (Dom et al., 2020). Another study showed the protein content of 8.66 g/100 g purple‐fleshed SPP DM (Shaari et al., 2021).…”

“…The peels of the purple‐fleshed variety might present lower lipid contents than their counterparts of the orange‐fleshed variety. The purple‐fleshed SPPs were reported a lipid content of 0.37 g/100 g DM (Shaari et al., 2021), compared with 13.5 g/100 g DM determined in the orange‐fleshed SPP (Dom et al., 2020). However, in recent years, there has been no study reporting the fatty acid profile of SPP.…”

“…The highest sensory properties and overall acceptability could be realized when the SPPP was applied at a level of 2%. In another study, the effect of orange‐fleshed SPPP employed as wheat flour substitutes on the physicochemical properties of waffle ice cream cones was investigated (Dom et al., 2020). Owing to the abundant presence of fibers, the addition of SPPP contributed to the improved texture with increasing hardness and toughness.…”