Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel

Abstract

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and 5.7 °Brix of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values.As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

“…A decrease in the general acceptance of biscuits with an increase in the level of potato peel powder is due to the total effect on taste, color and texture because they are the basic qualities that influence consumer acceptance. Han et al [19] reported that replacement of wheat flour with potato peels in different proportions (10%, 15% and 20%) led to a decrease in a degree of biscuit hardness in all studies samples. Cohesiveness, springiness and brittleness increased in the samples with the 10% replacement rate and decreased is all other samples compared to the control.…”

“…A decrease in the values of yellowness (b*) and brightness (L*) was due to browning [51]. Han et al [19] indicated that replacement of wheat flour with potato peel in different proportions led to higher brightness (L*) values (90.97, 89.24 and 90.04) and lower a* (4.69, 5.13 and 3.85) and b* values (-9.49, -7.68 and -10.66) in the biscuit samples with the 10%, 15% and 20% replacement ratio, respectively, compared to the corresponding values of color indices in the control biscuits (83.88, 8.92 and 1.25, respectively).…”

“…No significant sensory changes were observed at the 10% replacement rate compared to the control. Han et al [19] reported that when wheat flour was replaced with 10, 15, and 20% of potato peel powder in the cookies, the glycoalkaloid content was 6.27, 9.40, and 12.54 mg, respectively. These values are considered safe for the human body and sufficient for the production of functional cookies according to USDA guidelines.…”