Investigating the Effects of Potato Peel Powder and Whey Protein Concentrate on the Rheological, Organoleptic and Texture Characteristics of Oily Donuts

Subject Areas : Shelf Life of Food Products and Agricultural Productions

Elnaz Khalafi ¹ , Mania Salehifar ²

1 - M. Sc, Department of Food Science and Technology, Shahr-e-Quds Branch, Islamic Azad University, Tehran, Iran
2 - Associate Professor, Department of Food Science and Technology, Shahr-e-Quds Branch, Islamic Azad University, Tehran, Iran

Received: 2024-01-07 Accepted : 2024-07-07 Published : 2024-09-23

Keywords: Donuts, Potato peel powder, Whey protein concentrate, Dietary fiber, Farinographic characteristic,

Abstract :

In the present study, Donuts containing 0, 5, 10 and 15% of potato peel powder (as dietary fiber source) and 0, 3, 5 and 7% of whey protein concentrate were prepared and dough farinographic parameters (dough water absorption, dough development time, dough stability, softening degree and quality number) and texture hardness, staling and sensory properties of Donuts were evaluated. The results showed that Farinographic characteristics of Donut dough were influenced by the addition levels of potato peel and whey protein concentrate. Application of potato peel powder and whey protein concentrate (up to 10 and 5%, respectively) in Donut formulation significantly (p<0.05) increased dough water absorption, dough stability time and dough quality number. But increasing the amount of these additives significantly reduced dough development time and dough softening degree (p<0.05). In addition, the results of evaluation of texture and staling properties of the Donut showed that the hardness and staling of the samples significantly decreased with increasing potato peel powder from 0 to 10 and whey protein concentrate from 0 to 5%, but increasing storage time resulted in an increase in hardness of all samples. Also, sensory properties evaluation showed that increasing potato peel powder and whey protein concentrate level (up to 10% and 5%, respectively) increased the sensory parameters score, so that the treatment containing 10% of potato peel powder and 5% of whey protein concentrate, compared with other treatments had the highest acceptability score. Overall, it can be concluded that using 10% of potato peel powder and 5% of whey protein concentrate will have the best dough farinographic properties and texture, staling and sensory properties of the final product compared to other treatments and was selected as the optimal sample.

 

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