Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

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Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

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作者：Khawla Ben Jeddou^a ; ^{benjeddou_khaoila@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; Fatma Bouaziz^a ; ¹ ; Soumaya Zouari-Ellouzi^a ; ¹ ; Fatma Chaari^a ; Semia Ellouz-Chaabouni^a ; ^b ; Raoudha Ellouz-Ghorbel^a ; ^b ; Oumè ; ma Nouri-Ellouz^c ; ^d
关键词：Potato peels ; Dietary fiber ; Protein content ; Dough characteristic ; Texture and sensory properties of cakes
刊名：Food Chemistry
出版年：2017
出版时间：15 February 2017
年：2017
卷：217
期：Complete
页码：668-677
全文大小：714 K

文摘

•: Effect of potato peels powders on the rheological properties of dough and the quality of cakes.
•: Cakes containing potato peel flowers had a high level of protein and dietary fiber content.
•: The overall acceptability rate showed that a cake with 5% of potato peel was acceptable.

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