Physico-Chemical Characteristics of Dietary Fibre from Potato Peel and its Effect on Organoleptic Characteristics of Biscuits

Abstract

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.