Korean Journal of Food and Cookery Science · 2004 · 19 citations · 0 references
AgricultureFood ScienceFood ChemistryFood ProcessingSensory EvaluationFlavor EvaluationFood CompositionSensory AnalysisTaste EvaluationFlavour Quality EvaluationFood Texture Sensory AnalysisHardnessIngredient FunctionalitiesSensory Flavor EvaluationTannin Sensory PropertiesTexture MeasurementTexture-flavor Interactions
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.