Abstract:
Potato, the fourth-largest crop after rice, wheat, and maize, is crucial to the global nutrition of people. The production of potato chips, in contrast, generates a significant amount of potato peel as a byproduct that is typically wasted and poses an environmental risk. Research was done to create wheat bran and potato peel powder based biscuits, both of which are regarded as a rich source of fibre, protein, and minerals. At 15-day intervals throughout the 75 days of storage at room temperature, 4 experiments were conducted. 1 trial with a control group and other 3 trials using a different mixture of wheat flour, wheat bran and potato peel powder were employed and examined for physical, chemical, and organoleptic features. While ash, protein, fat, and fibre exhibit the reverse tendency, moisture and carbohydrate content in the biscuits rose with storage time. On storage day 0, T3 had a higher level of dietary fibre (20.9%) than other treatment groups. During storage, a decline in sensory qualities was seen. T1 showed the best result in color (8.70), taste (8.67), texture (8.73), appearance (8.59) and aroma (8.53). Results confirmed that T1 had the highest performance in terms of physicochemical features, whereas the panel deemed T1 to have excellent organoleptic qualities. The quality and sensory characteristics of biscuit samples were significantly affected by treatments and storage (p < 0.05), according to statistical analysis.
Page(s):
209-209
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
Biscuit Preparation
,
Physicochemical Constitutes
,
Potato Peel Powder
,
Organoleptic Attributes
,
Wheat Bran
,
Storage Interval