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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 546-553
DOI: https://doi.org/10.20546/ijcmas.2020.910.065


Utilization of Sweet Potato Peels and Potato Peels for the Department of Value Added Food Products
Nida Taiyeba*, Alka Gupta and Tripti Verma
Department of Food Nutrition and Public Health, Ethelind College of Home Science, SHUATS, PRAYAGRAJ, India
*Corresponding author
Abstract:

The present study entitled “Utilization of Potato Peels Powder and Sweet Potato Peels Powder for the Preparation of the Value-Added Food Products” was carried out with the Objective to determine the Nutritional Composition of mix Powder. The dehydration of Potato peel and Sweet potato peel was done through tray drying at 60-650C for 10 hours. The products prepared were Cookies and Muffins by incorporation of dehydrated potato peel powder and sweet potato peel powder mix in different proportions and served as Treatments T1, T2, and T3 respectively T0 without incorporation of dehydrated potato peel powder and sweet potato peel powder served as control. Three replications of control and treatments for all three products were carried out and mean values were obtained. Sensory evaluation was carried out using the nine point Hedonic scales. Data obtained were statistically analyzed by using analysis of variance (ANOVA), (t) test and critical difference (CD) techniques. On the basis of findings, it was observed that in case of Cookies and Muffins value addition at 5% incorporation level with the potato peel powder and sweet potato peel powder the best product with regard to sensory attributes and overall acceptability. Sensory evaluation showed that the treatment T1was the most acceptable in Cookies and in Muffins showed that the treatment T3 was found most highly acceptable. Nutritional composition was determined by using the food composition tables (Gopalan et al., 2007). Cookies and Muffins were rich in Carbohydrates, starch, fat, fiber, vitamin C, energy. The cost of the two products ranged between Rs.5.3 for Cookies and Rs.7.1 for Muffins per 100g of dry ingredients. These products can also be helpful for providing variety in the daily dietary in addition to their nutritional benefits.


Keywords: Value added food products, Sensory evaluation, Cookies, Muffins, Nutritional composition
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How to cite this article:

Nida Taiyeba, Alka Gupta and Tripti Verma. 2020. Utilization of Sweet Potato Peels and Potato Peels for the Department of Value Added Food Products.Int.J.Curr.Microbiol.App.Sci. 9(10): 546-553. doi: https://doi.org/10.20546/ijcmas.2020.910.065