Abstract
Present study aimed at utilizing potato industry waste (potato peel and mash) to improve the phytonutritional profile of chickpea flour-based snack product gathiya. Potato waste was converted into powders and studied for their respective biochemical and functional properties. Characterization of potato peel powder showed high crude fiber (13.05%), protein (13.15%), and bio-functional properties (834.24 mg GAE/g total phenols and 247.18 mg QE/mg total flavonoids) while mash powder exhibited high techno-functional potential as water (4.11 g/g) and oil absorption capacity (1.70 g/g). Mash and peel powders were incorporated in chickpea flour at different concentrations for formulation of snack. Compared to control, addition of these powders considerably (p < 0.05) improved the hardness (54% decrease), minerals (21% increase) and fiber content (71.7% increase) and phenolic compounds (54.4% increase) as confirmed using FTIR and HPLC analysis. Based on desirable sensory attributes, gathiya prepared with addition of 5% potato peel powder and 20% potato mash powder was selected for product development and shelf-life studies. All bioactive constituents decreased (p < 0.05) during storage while an increase in antioxidant activity was observed in stored product. Due to high antioxidant potential of potato peels, lower lipid oxidation values were noticed for potato waste enriched snack throughout the storage and the product was shelf stable at room temperature for six months without impacting quality. The utilization of potato waste in prepared product can provide dual benefit of producing healthy phytonutrients rich snack product along with solving the problem of solid waste dispersal of potato processing industry.
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