Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly highe...

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Bibliographic Details
Main Authors: R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2023-04-01
Series:Пищевые системы
Subjects:
biscuits
potato peel powder
total phenols
antioxidant activity
organoleptic properties
Online Access:https://www.fsjour.com/jour/article/view/229
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