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

Abstract

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.