PERFORMANCE OF POTATO PEELS IN MUFFINS AND COOKIES

Potato peels produced as a by-product of potato processing have potential use as a dietary fiber supplement in baked foods. Both extruded and unextruded potato peels were used as a 25% weight replacement for wheat flour in cinnamon muffins. Muffins with peels were darker, lower in height, and more resistant to compression. An experienced sensory panel found no significant differences between types of peels for shape, color, odor, and flavor, but muffins with extruded peeels were less cohesive. Oatmeal cookies with 10% or 15% peels (w/w) were darker, harder and smaller in diameter than control cookies. Although sensory panelists detected differences in color and flavor between cookies with no peels and those with 10% peels, there was no difference between types of peels. During 4 weeks of storage at 21 degrees C, all cookie formulations became harder, although differences between control cookies and those with peels decreased with time. Lower peroxide values were found for cookies with peels throughout the storage period, particularly those with 15% extruded peels. Potato peels, particularly extruded peels which have reduced glycoalkaloid levels, offer bakers the ability to prolong shelf-life while increasing dietary fiber content.