Effects of Addition of Dried Sweet Potato Peels Powder on the Quality Characteristics of Cupcakes
Mst. Sorifa Akter *
Department of Food Engineering and Technology, State University of Bangladesh, Dhanmondi, Dhaka 1205, Bangladesh.
Md. Asaduzzaman
Department of Food Engineering and Technology, State University of Bangladesh, Dhanmondi, Dhaka 1205, Bangladesh.
Mahbub Rahman
Department of Food Engineering and Technology, State University of Bangladesh, Dhanmondi, Dhaka 1205, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
The study was conducted to develop baked cakes using different pretreated sweet potato peels powders (such as fresh, boiled and citric acid) with various concentration (5%, 10% & 20%) and to evaluate the changes of quality characteristics. Sweet potato peel powder was investigated for the different nutritional and physiochemical properties were boiling and pretreatment effects also evaluated. Fresh peel, 0.5% citric acid treated and boiled sweet potato peel powder was utilized as sample powder for the studies. There were significant differences (p < 0.05) in fiber and ash content and Hunter color values between powders from fresh peeled, 0.5% citric acid treated and boiled sweet potato peels powders. However, fresh and boiled sweet potato peel powder had higher fiber content than treated. The highest amount of fiber content was found in cakes incorporated with 10% boiled treated sweet potato peels powders content highest fiber. Pretreated and boiled with citric acid samples were obtained overall acceptability in the hedonic rating test.
Keywords: Sweet potato, peels, baked cake