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Quality Characteristics of functional Cookies with Added Potato Peel  

Han Jae-Sook (Uiduk University)
Kim Joung-Ae (College of Human Ecology, Yeungnam University)
Han Gyeong-Phil (College of Human Ecology, Yeungnam University)
Kim Dong-Seok (College of Human Ecology, Yeungnam University)
Kozukue Nobuyuki (College of Human Ecology, Yeungnam University)
Lee Kap-Rang (College of Human Ecology, Yeungnam University)
Publication Information
Korean journal of food and cookery science / v.20, no.6, 2004 , pp. 607-613 More about this Journal
Abstract
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 $20\%$ 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 $10\%$ 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 $20\%$ 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 $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
Keywords
Functional cookies; potato peel; potato glycoalkaloid;
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Times Cited By KSCI : 4  (Citation Analysis)
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