Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of drying methods (cabinet and sun drying) on the physicochemical, antioxidant and functional properties of dried potato peel flour (PPF). The physical, textural and sensory characteristics of the PPF incorporated cakes were also evaluated. The PPF was prepared by blanching (at 90–95 °C for 2–3 min), drying (65 °C and 30 °C) and grinding the potato peel; afterwards, the physical and chemical properties of PPF were analyzed. Results showed that cabinet…