Physicochemical and sensory characteristics of sponge cakes with addition of potato and sweet potato peel flours
DOI:
https://doi.org/10.14306/renhyd.30.3.2821Keywords:
potato peel flour, sweet potato peel, sponge cake, phenolic compounds, food waste valorizationAbstract
Introduction: The agro-industrial processing of potatoes and sweet potatoes generates large amounts of peel residues, which are often discarded despite their nutritional value. These by-products represent a potential source of dietary fiber and bioactive compounds, and their valorization aligns with sustainability and circular economy strategies
Methods: Potato peel flour (PPF) and sweet potato peel flour (SPF) were obtained through drying and milling processes. Their physicochemical and functional properties were evaluated, including moisture, water activity, fiber, ash, color, bulk density, water and oil absorption capacities, and total phenolic content (TPC). Subsequently, these flours were incorporated as a 10% replacement for wheat flour in sponge cakes, and the resulting products were assessed for physicochemical and sensory characteristics
Results: Both flours exhibited low moisture (<10%) and water activity (<0.50). SPF showed higher fiber, ash, water absorption capacity, and TPC levels compared to PPF. Incorporation into sponge cakes significantly increased fiber content and firmness without negatively affecting sensory acceptability. The SPF formulation showed the highest phenolic content (21.5 ± 0.80 mg GAE/100 g), while the PPF formulation achieved higher flavor scores. All samples scored above the midpoint on the hedonic scale.
Conclusions: Potato and sweet potato peel flours demonstrate strong potential as functional ingredients in bakery products. Their incorporation improves the nutritional profile of foods while contributing to food waste reduction and the development of more sustainable food systems.
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