Deep fried wheat chips added with potato peel flour—Effect on quality parameters
Main Article Content
Keywords
dietary fiber, glycemic index, sensory properties, potato peel and wheat chips
Abstract
The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1108.0 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 29%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
References
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Pęksa, A., Miedzianka, J., Kita, A., Tajner-Czopek, A. and Rytel, E., 2010. The quality of fried snacks fortified with fiber and protein supplements. Potravinárstvo 2: 59–64. 10.5219/54
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Sepelev, I. and Galoburda, R., 2015. Industrial potato peel waste application in food production: a review. Research for Rural Development 1: 130–136.
Singh, B., Singh, J., Singh, J.P., Kaur, A. and Singh, N., 2020. Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities. International Journal of Food Science and Technology 55: 2273–2281. 10.1111/ijfs.14361
Singh, N. and Rajini, P.S., 2004. Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry 85: 611–616. 10.1016/j.foodchem.2003.07.003
Uysal, A., Güneş, E., Aktümsel, A. and Durak, Y., 2014. Hyoscyamus Reticulatus’un Hekzan ve Su Özütlerinin Antioksidan ve Antimikrobiyal Özellikleri Üzerine Bir Çalışma, Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 39: 21–29.
Wu, D., 2016. Recycle technology for potato peel waste processing: a review. Procedia Environmental Sciences 31: 103–107. 10.1016/j.proenv.2016.02.014
Yuksel, F., 2017. Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips. Journal of Food Measurement 11: 290–298. 10.1007/s11694-016-9396-y
Yuksel F. and Karaman K., 2015. Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water. LWT-Food Science and Technology, 63 (2), 1063–1068. 10.1016/j.lwt.2015.03.099
Yuksel, F. and Kayacier, A., 2016. Utilization of stale bread in fried wheat chips: response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. LWT—Food Science and Technology 67: 89–98. 10.1016/j.lwt.2015.11.029
AOAC., 2000. Analyses code 990.03, In official methods of analysis of AOAC International. Washington DC: Assoc Off Anal Chem, 17th Ed. 1(4): 26–27.
Brand-Miller, J.C.S., Dorota, H.A.H., Pawlak, B. and McMillan, J., 2002. Glycemic index and obesity. American Journal of Clinical Nutrition 76: 281–285. 10.1093/ajcn/76.1.281S
Choi, S.H., Kozukue, N., Kim, H.J. and Friedman, M.N., 2016. Analysis of protein amino acids, non-protein amino acids and metabolities, dietary protein, glucose, fructose, sucrose, phenolic and flavonoid content and antioxidative properties of potato tubers, peels and cortexe (pulps). Journal of Food Composition and Analysis 50: 77–87. 10.1016/j.jfca.2016.05.011
Curti, E., Carini, E., Diantom, A. and Vittadini, E., 2016. The use of potato fibre to improve bread physico-chemical properties during storage. Food Chemistry 195: 64–70. 10.1016/j.foodchem.2015.03.092
Dhingra, D., Michael, M. and Rajput, H., 2012. Physico-chemical characteristics of dietary fibre from potato peel and its effect on organoleptic characteristics of biscuits. Journal of Agricultural Engineering 49(4): 25–32.
Durmaz, A., 2019. Utilization of potato peel (domestic waste) in deep oil fried wheat chips. MS thesis, Gümüşhane University, The Graduate School of Natural and Applied Sciences, Department of Food Engineering, 76 p.
El-Anany, A.M. and Rehab, F.M.A., 2007. Effect of mixing rusk with various levels of potato peel powder during frying and storage processes. Electronic Journal of Environmental, Agricultural and Food Chemistry 6(2): 1828–1837.
Elkahoui, S., Bartley, G.E., Yokoyama, W.H. and Friedman, M. 2018. Dietary Supplementation of Potato Peel Powders Prepared from Conventional and Organic Russet and Non-organic Gold and Red Potatoes Reduces Weight Gain in Mice on a High-Fat Diet. Journal of Agriculture and Food Chemistry, 66, 6064−6072. 10.1021/acs.jafc.8b01987
Goni, I., Garcia-Alonso, A. and Saura-Calixto, F., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutritional Research 17: 427–437. 10.1016/S0271-5317(97)00010-9
Izydorczyk, M.S., Lagasse, S.L., Hatcher, D.W., Dexter, J.E. and Rossnagel, B.G., 2005. The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 85: 2094–2104. 10.1002/jsfa.2242
Jeddou, K.B., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., et al., 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry 217: 668–677. 10.1016/j.foodchem.2016.08.081
Kasangana, P., Haddad, P.S. and Stevanovic, T., 2015. Study of polyphenol content and antioxidant capacity of myrianthus arboreus (Cecropiaceae) root bark extracts. Antioxidants 4(2): 410–426. 10.3390/antiox4020410
Kayacier, A., Yüksel, F. and Karaman, S., 2014b. Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber. Food and Bioprocess Technology 7: 133–147. 10.1007/s11947-013-1096-6
Kayacier, A., Yuksel, F. and Karaman, S., 2014a. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: an optimization study based on sensory properties. LWT—Food Science and Technology 58: 639–648. 10.1016/j.lwt.2014.03.032
Lightowler, H.J. and Henry, C.J.K., 2009. Glycemic response of mashed potato containing high-viscosity hydroxypropylmethylcellulose. Nutrition Research 29(8): 551–557. 10.1016/j.nutres.2009.06.004
McCarthy, A.J., 2001. The snack industry: history, domestic andglobal status, in Snack Foods Processing, ed.by Lusas, WE and Rooney, WL, Technomic Publishing, Pennsylvania, pp. 29–35. 10.1201/9781420012545.ch2
Mendonça, S., Grossmann, M.V.E. and Verhe, R., 2000. Corn bran as a fiber source in expanded snacks. LWT-Food Science and Technology 33: 2–8. 10.1006/fstl.1999.0601
Natabirwa, H., Nakimbugwe, D., Lung’aho, M., Tumwesigye, K.S. and Muyonga, J.H., 2020. Bean-based nutrient-enriched puffed snacks: formulation design, functional evaluation, and optimization. Food Science & Nutrition 8: 4763–4772. 10.1002/fsn3.1727
Parmer, S.M., 2012. Preliminary investigation of Herniaria Incana Lam. Determination of the total flavonoid content, antioxidant properties and free radical scavenging capacity. Master’s thesis, The University of Bergen, 78 p.
Pęksa, A., Miedzianka, J., Kita, A., Tajner-Czopek, A. and Rytel, E., 2010. The quality of fried snacks fortified with fiber and protein supplements. Potravinárstvo 2: 59–64. 10.5219/54
Orr, P.H., Toma, R.B., Munson, S.T. and D’Appolonia, B., 1982. Sensory evaluation of breads containing various levels of potato peel. American Potato Journal 59: 605–611. 10.1007/BF02867600
Rababah, T.M., Yücel, S., Ereifej, K.I., Alhamad, M.N., Al-Mahasneh, M.A., Yang, W., et al., 2011. Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage. Journal of the American Oil Chemists Society 88: 631–637. 10.1007/s11746-010-1709-4
Rios, M.B., Iriondo-DeHond, A., Iriondo-DeHond, M., Herrera, T., Velasco, D., Gómez-Alonso, S., et al., 2020. Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation. Molecules 25: 1358. 10.3390/molecules25061358
Sampaio, S.L., Petropoulos, S.A., Alexopoulos, A., Heleno, S.A., Santos-Buelga, C., Barros, L., et al., 2020. Potato peels as sources of functional compounds for the food industry: a review. Trends Food Science and Technology 103: 118–129. 10.1016/j.tifs.2020.07.015
Sepelev, I. and Galoburda, R., 2015. Industrial potato peel waste application in food production: a review. Research for Rural Development 1: 130–136.
Singh, B., Singh, J., Singh, J.P., Kaur, A. and Singh, N., 2020. Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities. International Journal of Food Science and Technology 55: 2273–2281. 10.1111/ijfs.14361
Singh, N. and Rajini, P.S., 2004. Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry 85: 611–616. 10.1016/j.foodchem.2003.07.003
Uysal, A., Güneş, E., Aktümsel, A. and Durak, Y., 2014. Hyoscyamus Reticulatus’un Hekzan ve Su Özütlerinin Antioksidan ve Antimikrobiyal Özellikleri Üzerine Bir Çalışma, Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 39: 21–29.
Wu, D., 2016. Recycle technology for potato peel waste processing: a review. Procedia Environmental Sciences 31: 103–107. 10.1016/j.proenv.2016.02.014
Yuksel, F., 2017. Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips. Journal of Food Measurement 11: 290–298. 10.1007/s11694-016-9396-y
Yuksel F. and Karaman K., 2015. Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water. LWT-Food Science and Technology, 63 (2), 1063–1068. 10.1016/j.lwt.2015.03.099
Yuksel, F. and Kayacier, A., 2016. Utilization of stale bread in fried wheat chips: response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. LWT—Food Science and Technology 67: 89–98. 10.1016/j.lwt.2015.11.029
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