| Potato peel from a steam peeling process was recovered and analyzed for glycoalkaloids, dietary fiber, and starch. The results show 1.18 mug of alpha-chaconine and 0.62 mug of alpha-solanine per g of peel, 56.61% insoluble and 4.48% soluble dietary fiber, and 15.70% starch. The peel was mixed with mashed potatoes and some hydrocolloids and baked into the shape of a half-tuber shell resembling a real baked potato shell. A reformed potato product was then made by filling the shell with mashed potatoes. The product was stored frozen and was reheated in either microwave or regular oven before serving. Sensory properties of the product were evaluated in comparison with a control made from scooped-out baked potato shells refilled with mashed potatoes. Results show that the product made with edible shells containing 2.5% potato peel was preferred to the control. |
