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Abstract

The objectives of this research work was to investigate the effects of polyphenols on biscuits extracted from potato peel. Biscuits were prepared according to the formula and polyphenol were sprayedat different proportions (0%, 0.5%, 1%, and 1.5%) extracted from the potato peel of diamante variety and were evaluated for total polyphenols, moisture, ash and sensory (Colour, flavour, texture and Overall Acceptability) characteristics. The moisture content of the sprayed biscuits increased, whereas ash content of the biscuits remained in the same range with increase in concentration of polyphenols. The sensory results showed that a maximum of 1.5% polyphenols can be sprayed to prepare acceptable quality biscuits. These biscuits can be used for anti-cancer effects and can be safely stored in polypropylene bags for a longer period without any appreciable change in the sensory properties.
Keywords: Antioxidant; Anti-cancer biscuit; Polyphenol; Phytochemicals; Sensory quality
http://dx.doi.org/10.19045/bspab.2017.600135