Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.48, sa.11, 2025 (SCI-Expanded, Scopus)
Cookies are widely consumed baked products around the world; therefore, enriching them with health-promoting ingredients can enhance their nutritional value. Potato peel and potato flour are promising ingredients for gluten-free cookie production. This study evaluates the functional properties of freeze-dried waste potato peel flour (PPF), commercial potato flour (PF), and wheat flour (WF), and investigates the physicochemical, textural, and sensory attributes of cookies fortified with PPF and PF. Cookies were formulated by substituting WF with PF and PPF at 0%, 50%, and 100% ratios. Results indicated statistically differences (p < 0.05) in swelling, bulk density, solubility, oil, and water absorption capacities among the flours. PPF demonstrated advantageous functional qualities for baking applications. Cookies with PPF and PF exhibited increased moisture and water activity, altered color profiles, decreased hardness, and increased fracturability. Sensory evaluation showed higher preference for PF cookies, though PPF cookies also received acceptable scores. This study demonstrates the potential of waste PPF as a sustainable, health-oriented ingredient in gluten-free bakery products.