Effect of the partial replacement of wheat flour for potato skin flour (Solanum Tuberosum L.)

Reusing some agro-industrial food by-products lower the production costs, increase efficient food utilization, and reduce the impact that these sub-products cause if discarded in the environment. Thus, some potato by-products are reused utilized and transformed into food ingredients, such as potato skin. In this study, potato skin was utilized for the production of flour to be used in bakery products. The following percentages were utilized in the composition of the mixed flour: 0-50-50%; 3-47-50%; 6-44-50%; 9-41-50%, and 12-38-50% of potato skin flour, white wheat flour, and whole wheat flour, respectively. Physicochemical analyses of the potato skin flour, physical analyses of the skin flour, white, and whole wheat flours, and rheological analyses of the mixed flours were performed. The potato skin flour presented relatively high contents of fibers and minerals especially phosphorus, calcium, and magnesium. Regarding grain size and color difference, the potato skin and whole wheat flour presented similar values. With the increase of the ratio of white wheat flour replacement level for potato skin flour, the rheological analyses indicated a reduction in the technological quality of the dough.