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Current Nutrition & Food Science


ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Review Article

Evaluation of By-Products of Potato Peel as Food Additive

Author(s): Ferhat Yuksel* and Aysun Durmaz

Volume 18, Issue 1, 2022

Published on: 02 July, 2021

Page: [15 - 21] Pages: 7

DOI: 10.2174/1573401317666210702110412

Price: $65


Abstract: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.

Keywords: Potatoes, potato plant, waste food, potato peel, potato peel flour, food additive.

Graphical Abstract
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