Performance of potato peels in muffins and cookies

@inproceedings{Arora1994PerformanceOP,
  title={Performance of potato peels in muffins and cookies},
  author={Arti Arora and Mary Ellen Camire},
  year={1994}
}
Potato peels produced as a by-product of potato processing have potential use as a dietary fiber supplement in baked foods. Both extruded and unextruded potato peels were used as a 25% weight replacement for wheat flour in cinnamon muffins. Muffins with peels were darker, lower in height, and more resistant to compression. An experienced sensory panel found no significant differences between types of peels for shape, color, odor, and flavor, but muffins with extruded peeels were less cohesive… CONTINUE READING

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