Potato Peel Applications in Food Industry

By Ali Iskander, Kamal El Sahy, Mohammad Namir

The objectives of the present work were: (A) Study the impact of different levels of particle size of the alcohol insoluble residue from potato peel on its chemical, physical and functional properties, (B) Through experimental model, incorporation of alcohol insoluble residue from potato peel of different wheat flour replacement levels at different particle sizes in pan bread and pasta formulations were rheologically, thermally, chemically, physically and sensorial studied, (C) The optimizations of the experimental processing variables for desire fiber-enriched pan bread and pasta quality attributes were adopted by response surface methodology (RSM).

• Format: Paperback
• Language: English
• ISBN: 6205632594
• ISBN13: 9786205632598
• Release Date: February 2023
• Publisher: LAP Lambert Academic Publishing
• Length: 192 Pages
• Weight: 0.64 lbs.
• Dimensions: 0.4" x 6.0" x 9.0"