Abstract
Breads prepared from 5, 10, and 15% potato peel/white flour, 30% whole wheat flour, and 100% white flour plus two commercial, high fiber, dark breads in fresh and frozen/defrosted forms were evaluated sensorially by both untrained and trained panels. It appears that potato peel can be included in bread for the purpose of increasing dietary fiber without unduly sacrificing quality and acceptability. However, a musty aroma in the breads containing peel possibly influenced their flavor and overall rating scores, roughly in proportion to the amount of peel they contained.
Resumen
Degustadores tanto entrenados como sin entrenamiento evaluaron sensorialmente panes preparados con 5, 10 y 15% de piel (corteza) de tubérculo de papa más harina blanca, con 30% de harina de trigo entera, y 100% de harina blanca, más dos clases de pan comercial con alto contenido de fibra, y color oscuro. Se usaron tanto en forma fresca como congelada/descongelada. Los resultados indican que la piel de tubérculo de papa puede ser incluida en los ingredientes del pan para aumentar el contenido de fibra digestiva sin sacrificar indebidamente la calidad y aceptabilidad. Sin embargo, un aroma a mono, presente en los panes con piel de papa, probablemente afectó el sabor y las calificaciones generales, en proportión de la cantidad de piel incorporada al pan.
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Orr, P.H., Toma, R.B., Munson, S.T. et al. Sensory evaluation of breads containing various levels of potato peel. American Potato Journal 59, 605–611 (1982). https://doi.org/10.1007/BF02867600
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DOI: https://doi.org/10.1007/BF02867600