PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 44, Issue 5, pages 1403–1407, September 1979
How to Cite
TOMA, R. B., ORR, P. H., D'APPOLONIA, B., DlNTZIS, F. R. and TABEKHIA, M. M. (1979), PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD. Journal of Food Science, 44: 1403–1407. doi: 10.1111/j.1365-2621.1979.tb06448.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 11/17/78; revised 3/10/79; accepted 3/18/79.
Peelings removed from potatoes (Solanum tuberosum) by four methods, abrasion, steam, caustic, and hand peeling were studied in terms of their physical, chemical and baking characteristics as a source of dietary fiber in bread. Potato peel apparently is superior to a wheat bran in the contents of certain minerals, in total dietary fiber, in water-holding capacity, in its lower quantity of starchy components, and in its lack of phytate. These dietary advantages were not lost in baking quality trials.