Abstract
Breads prepared from 5, 10, and 15% potato peel/white flour, 30% whole wheat flour, and 100% white flour plus two commercial, high fiber, dark breads in fresh and frozen/defrosted forms were evaluated sensorially by both untrained and trained panels. It appears that potato peel can be included in bread for the purpose of increasing dietary fiber without unduly sacrificing quality and acceptability. However, a musty aroma in the breads containing peel possibly influenced their flavor and overall rating scores, roughly in proportion to the amount of peel they contained.
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