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

Jeddou, Khawla Ben; Bouaziz, Fatma; Zouari‐Ellouzi, Soumaya; Châari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma

doi:10.1016/j.foodchem.2016.08.081

Cited by 144 publications

(78 citation statements)

References 29 publications

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“…DCP was used as source of dietary fibre for cookie formulations. Similar uses have also been given to the by-products of the processing of mango [28], potato [29], orange [30] and other fruit and vegetable by-products in general [15]. The addition of DCP to the formulation of the cookies produce a significant increase in fat, ash and dietary fibre contents, while moisture decreased and protein content remained similar (Table 3).…”

Section: Proximate Compositionmentioning

confidence: 90%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

JFNR

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Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

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Section: Proximate Compositionmentioning

confidence: 90%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

JFNR

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show abstract

“…While the dual biological functions of potato glycoalkaloids and controversial safe levels are still a matter of discussion in scientific communities [38,39], as far as we know, adverse effects of potato glycoalkaloids in humans have not been detected when their exposure dose was below 1.25 mg/kg body weight (BW) [40]. On the other hand, beneficial health properties of phenolic compounds in potatoes and byproducts are well recognized [11,41], and they were profitably investigated as food additives in reducing the lipid oxidation [42] and improving the nutritional quality of cakes [43].…”

Section: Extraction Yield and Chemical Characterization Of The Potatomentioning

confidence: 99%

Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

et al. 2019

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Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.

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“…Some of the reasons underlying this success include their affordable cost, great availability of flavours and textures and average shelf-life (Caleja, Barros, Antonio, Oliveira, & Ferreira, 2017;Gandhi et al, 2001;Jeddou et al, 2017). Owing to the generally high fat content of pastry products, these are particularly prone to oxidative deterioration, demanding the employment of effective antioxidants to maintain their integral quality (Bera, Lahiri, & Nag, 2006).…”

Section: Introductionmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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A B S T R A C TMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L * (top), a * (top), b * (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

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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

Cited by 144 publications

References 29 publications

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

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