Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53159#.VLXf1MnQrzE Author(s) Ibrahim Khalifa , Hassan Barakat * , Hamdy A. El-Mansy , Soliman A. Soliman Affiliation(s) Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt . ABSTRACT Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters ...