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PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

  1. R. B. TOMA,
  2. P. H. ORR,
  3. B. D'APPOLONIA,
  4. F. R. DlNTZIS,
  5. M. M. TABEKHIA

Article first published online: 25 AUG 2006

DOI: 10.1111/j.1365-2621.1979.tb06448.x

Issue

Journal of Food Science

Journal of Food Science

Volume 44, Issue 5, pages 1403–1407, September 1979

Additional Information

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

Author Information

  1. Authors Toma and Tabekhia are with the Dept. of Home Economics & Nutrition, University of North Dakota, Grand Forks, ND 58202. Author Orr is with the USDA Red River Vallëy Potato Research Lab., SEA-AR, E. Grand Forks, MN 56721. Author D'Appolonia is with the Dept. of Cereal Chemistry & Technology, North Dakota State University, Fargo, ND 58102. Author Dintzis is with the Cereal Science & Food Laboratory, USDA Northern Regional Research Center, SEA-AR, Peoria, IL 61604.

Publication History

  1. Issue published online: 25 AUG 2006
  2. Article first published online: 25 AUG 2006
  3. MS received 11/17/78; revised 3/10/79; accepted 3/18/79.

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ABSTRACT

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.

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