Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation

Abstract

The present study was aimed to obtain powder from potato peels and analyze its techno-functional, antioxidant, antinutritional, structural, and rheological properties. Furthermore, the potato peel powder (PPP) was incorporated at varying levels (1%–7%) in cookie formulation and evaluated for their nutritional, physical, textural, and sensory attributes. The fat, protein, and ash content of PPP were found to be 6.54%, 13.02%, and 4.28%, respectively. PPP had higher insoluble dietary fiber (21.72 g/100 g) and total dietary fiber (26.42 g/100 g) content. Moreover, level of antinutrients such as oxalates, phytates, tannins, hydrogen cyanide, and alkaloids in PPP were found to be within the threshold value for safety limits. Frequency sweep tests revealed that PPP suspensions had higher storage modulus than loss modulus. The sensory scores showed that cookies containing 1% and 2% of PPP were more acceptable whereas, cookies with 7% PPP addition gave a bitter after-taste which was not desirable. Novelty Impact Statement Peels are the most predominant waste obtained after processing of potatoes and are generally discarded. In the baking industry, potato peel can function as a low-cost raw ingredient being potential source of fiber and antioxidants in comparison to fiber from other sources.