Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein
| Autor: | Khawla Ben Jeddou, Semia Ellouz-Chaabouni, Fatma Chaari, Oumèma Nouri-Ellouz, Fatma Bouaziz, Soumaya Zouari-Ellouzi, Raoudha Ellouz-Ghorbel |
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| Rok vydání: | 2017 |
| Předmět: |
Dietary Fiber
Chemistry Flour Significant difference Wheat flour 04 agricultural and veterinary sciences General Medicine Fat absorption 040401 food science Analytical Chemistry Protein content 0404 agricultural biotechnology Taste Humans Dietary fiber Fiber Food science Texture (crystalline) Powders Water binding Food Analysis Triticum Solanum tuberosum Food Science |
| Zdroj: | Food Chemistry. 217:668-677 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.08.081 |
| Popis: | Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). |
| Databáze: | OpenAIRE |
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