Development and sensory evaluation of potato (Solanum tuberosum) peel powder incorporated muffins for health

Abstract

Adequate intake of dietary fiber is very beneficial for the prevention of chronic diseases. Hence, the present research was planned to determine the health-associated benefits of dietary fiber from potato peel. Nowadays, Obesity and diabetes are the most common diseases due to change in dietary patterns and changing lifestyles. These diseases can be cured by adding an adequate amount of dietary fiber to the diet and by physical activities. Potato peel which is the waste material of potato products contains about 50% dietary fiber. Due to the strong nutritional profile of potato peel, it was used for the development of bakery products. Proximate analysis was done for the determination of the content of Moisture, Crude fat, Protein, Ash, Dietary fiber, and Nitrogen free extract (NFE). The present research was conducted to develop the potato peel powder incorporated muffins. Total four samples of muffins were prepared with the control group by using different concentrations of wheat flour and potato peel powder. The wheat flour was replaced by the potato peel powder according to the standard recipe of muffin at the different concentration levels 0, 5, 10, and 15 g/100g of wheat flour. Sensory evaluation of muffins was done by panelists by using 9 points hedonic scale. The taste of all samples was acceptable; T3 had more dark color due to the high concentration of potato peel powder and overall acceptability observed in all samples. The results obtained by each parameter were observed statistically.