EVALUATION OF PHYSICO-CHEMICAL AND ORGANOLAPTIC CONSTITUENTS OF POTATO PEEL FORTIFIED BUSCUITS

  • SHAGUFTA . Department of Food Science and Technology, The University of Haripur, Pakistan.
  • YASAR AZIZ Department of Food Science and Technology, University of Agriculture Peshawar, Pakistan
  • ZIA UR REHMAN Department of Entomology, The University of Haripur, Pakistan
  • SHAMS UR REHMAN Department of Food Science and Technology, The University of Haripur, Pakistan

Abstract

Research was conducted to develop potato peel powder blended biscuits that is considered as a good source of protein, fiber, amino acids, minerals and essential fatty acids. For this purpose 5 trials with control with different ratio of wheat and potato peel powder were used and studied for physical, chemical and organoleptic characteristics at the 15 days interval during 90 days of storage at room temperature. Width and spread factor of the biscuits decreased from 45.07 to 40.94 mm and 45.19 to 37.74, respectively by increasing the supplementation of potato peel powder, while thickness increased from 9.98 to 10.85. The content of moisture and carbohydrates in the biscuits increased with storage interval while ash, protein, fat, fiber and energy shows the opposite trend. A decrease in sensory attributes was observed during storage. Maximum decrease in color was observed in T5 (35.77%), taste in T5 (42.00%), texture in T5 (29.37%) and in overall acceptability was also observed in T5 (56.16%). Results showed that T5 shows best result with respect to the physicochemical properties and T1 was found acceptable organoleptically to the panel. Statistical analysis showed significant (p < 0.05) effect of treatments and storage on the quality and sensory attributes of biscuit samples. Key Words: Potato Peel Powder, Biscuit Preparation, Storage Interval, Physico-chemical Constitutes, Organoleptic Attributes

Published
2019-12-19