1Senior Scientist, Division of Agricultural Engineering, ICAR, New Delhi.. E-mail: devinder.dhingra@gmail.com;
2Senior Research Fellow, Central Institute of Pots Harvest Engineering and Technology, Ludhiana.
Potato peel, a by-product of potato processing industry, is a rich source of fibre and anti-oxidants. Potato peel procured from potato processing unit was dried. The dried potato peel contained 7.85% moisture, 14.04% protein, 1.17% fat, 5.31% ash and 76.40% dietary fibre. Dietary fibre was extracted from finely ground potato peel by enzymic-chemical method. Measured functional properties were water-holding capacity (5.32 g water.g−1 fibre), oil-holding capacity (3.76 g oil.g−1 fibre), water solubility index (10.22%) and swelling (8.28 ml.g−1). Physical properties, namely bulk density, hydrated density, true density and average particle size were observed to be 246.25 kg.m−3, 1310 kg.m−3, 1855 kg.m−3 and 104.37 μm, respectively. Extracted dietary fibre was incorporated in wheat flour at 5, 10 and 15% concentrations, and biscuits were prepared. The spread ratio (width/thickness) and ‘L’ value of the biscuits decreased, while breaking strength increased with increase in dietary fibre from 0% to 15 per cent. Functional and physico-chemical properties of dietary fibre indicated that potato peel can act as a good source of dietary fibre.
Potato, biscuit, oil-holding capacity, swelling, water-holding capacity, water-solubility index
