Abstract:
Potato (Solanum tuberosum L.) is one of the foremost vital rural items for human utilization, producing a huge sum globally each year. Potato peel waste could be a zero-value residue that happens in huge amounts during industrial potato handling and can shift from 15 to 40% of the initial product mass, depending on the peeling strategy. Potato peel, which is a by-product of potato production, gives around 50% dietary fiber. Diabetes, cardiovascular disease, high blood pressure, obesity, and constipation can all be healed by increasing dietary fiber and engaging in physical activity. Potato peel contains vital organic matter and has the potential to be used as a food preservative, medicinal component, renewable energy source, and animal feed to boost eco-friendly food sectors. On the other hand, potato peel has a good influence in the baking industry. Because of its high fiber content, potato peel powder is used to give value to bakery goods such as biscuits, cookies, cupcakes, cakes, pastries, bread, and chapatti. With such a considerable addition of potato peel to bakery goods, new prospects for waste management and an eco-friendly atmosphere emerge. The present review focuses on the potato peel utilization in the development of food products.
Page(s):
77-77
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022