Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of dryin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323000157 |
| _version_ | 1797894679136567296 |
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| author | Moushumi Akter Nishat Anjum Falguni Roy Sabina Yasmin Mouluda Sohany Md Sultan Mahomud |
| author_facet | Moushumi Akter Nishat Anjum Falguni Roy Sabina Yasmin Mouluda Sohany Md Sultan Mahomud |
| author_sort | Moushumi Akter |
| collection | DOAJ |
| description | Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of drying methods (cabinet and sun drying) on the physicochemical, antioxidant and functional properties of dried potato peel flour (PPF). The physical, textural and sensory characteristics of the PPF incorporated cakes were also evaluated. The PPF was prepared by blanching (at 90–95 °C for 2–3 min), drying (65 °C and 30 °C) and grinding the potato peel; afterwards, the physical and chemical properties of PPF were analyzed. Results showed that cabinet dried PPF contains higher protein (11.39 ± 0.07%), fat (7.23 ± 0.12%), fibre (12.92 ± 0.09%) and carbohydrate content (55.42 ± 1.07%), as well as a lower amount of moisture (7.61 ± 0.01%), and ash (9.63 ± 0.67%) percentage than the sun-dried PPF. Furthermore, the mineral and antioxidant activity was more significant in the cabinet dried PPF compared to sun-dried PPF. Other functional properties such as water and oil absorption capacity, bulk density, foaming capacity, emulsifying activity and swelling capacity were also found to be higher for the cabinet-dried PPF than the sun-dried. Composite cakes were prepared at different ratios of wheat flour to cabinet-dried PPF (100: 0, 96: 4, 94: 6 and 92: 8). The addition of PPF increased the height, volume and weight of cakes compared to the control (100% wheat flour) cakes. In the sensory evaluation, the cakes enriched with 4% PPF achieved the highest score for the sensory attributes. Therefore, the incorporation of 4% cabinet-dried PPF with WF could be suggested for the formulation of composite cakes with better physical and organoleptic qualities. |
| first_indexed | 2024-04-10T07:13:08Z |
| format | Article |
| id | doaj.art-9b8fb9720d3a4c6285bc1e8c2d732249 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-04-10T07:13:08Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-9b8fb9720d3a4c6285bc1e8c2d7322492023-02-26T04:28:08ZengElsevierJournal of Agriculture and Food Research2666-15432023-03-0111100508Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cakeMoushumi Akter0Nishat Anjum1Falguni Roy2Sabina Yasmin3Mouluda Sohany4Md Sultan Mahomud5Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshCorresponding author.; Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshCakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of drying methods (cabinet and sun drying) on the physicochemical, antioxidant and functional properties of dried potato peel flour (PPF). The physical, textural and sensory characteristics of the PPF incorporated cakes were also evaluated. The PPF was prepared by blanching (at 90–95 °C for 2–3 min), drying (65 °C and 30 °C) and grinding the potato peel; afterwards, the physical and chemical properties of PPF were analyzed. Results showed that cabinet dried PPF contains higher protein (11.39 ± 0.07%), fat (7.23 ± 0.12%), fibre (12.92 ± 0.09%) and carbohydrate content (55.42 ± 1.07%), as well as a lower amount of moisture (7.61 ± 0.01%), and ash (9.63 ± 0.67%) percentage than the sun-dried PPF. Furthermore, the mineral and antioxidant activity was more significant in the cabinet dried PPF compared to sun-dried PPF. Other functional properties such as water and oil absorption capacity, bulk density, foaming capacity, emulsifying activity and swelling capacity were also found to be higher for the cabinet-dried PPF than the sun-dried. Composite cakes were prepared at different ratios of wheat flour to cabinet-dried PPF (100: 0, 96: 4, 94: 6 and 92: 8). The addition of PPF increased the height, volume and weight of cakes compared to the control (100% wheat flour) cakes. In the sensory evaluation, the cakes enriched with 4% PPF achieved the highest score for the sensory attributes. Therefore, the incorporation of 4% cabinet-dried PPF with WF could be suggested for the formulation of composite cakes with better physical and organoleptic qualities.http://www.sciencedirect.com/science/article/pii/S2666154323000157Potato peel flourDryingAntioxidantPhysico-chemical propertiesCakesFunctional property |
| spellingShingle | Moushumi Akter Nishat Anjum Falguni Roy Sabina Yasmin Mouluda Sohany Md Sultan Mahomud Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake Journal of Agriculture and Food Research Potato peel flour Drying Antioxidant Physico-chemical properties Cakes Functional property |
| title | Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| title_full | Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| title_fullStr | Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| title_full_unstemmed | Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| title_short | Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| title_sort | effect of drying methods on physicochemical antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake |
| topic | Potato peel flour Drying Antioxidant Physico-chemical properties Cakes Functional property |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323000157 |
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