Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
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).
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia. Electronic address: benjeddou_khaoila@yahoo.fr.
Khawla
K
Ben Jeddou
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia.
Fatma
F
Bouaziz
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia.
Soumaya
S
Zouari-Ellouzi
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia.
Fatma
F
Chaari
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia; Université de Sfax, ENIS, Unité de Service Bioréacteur couplé à un ultrafiltre, Route de Soukra km 4, BP 1173, 3038 Sfax, Tunisia.
Semia
S
Ellouz-Chaabouni
Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia; Université de Sfax, ENIS, Unité de Service Bioréacteur couplé à un ultrafiltre, Route de Soukra km 4, BP 1173, 3038 Sfax, Tunisia.
Raoudha
R
Ellouz-Ghorbel
Institut Préparatoire aux Etudes d'Ingénieurs de Sfax, Département de Biologie et Géologie, BP 1172, 3018 Sfax, Tunisia; Faculté des Sciences de Sfax, Laboratoire des Biotechnologies Végétales Appliquées à l'Amélioration des Cultures, BP 1171, 3000 Sfax, Tunisia.
Oumèma
O
Nouri-Ellouz
D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D011208:Powders / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D014908:Triticum / Q000737:chemistry*
D004043:Dietary Fiber; D011208:Powders
Dietary fiber; Dough characteristic; Potato peels; Protein content; Texture and sensory properties of cakes