Dietary Fiber Content and Sensory Acceptability of Pandesal Supplemented with Potato Peel Powder

Date

2021

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Maria Theresa M. Talavera, PhD

Abstract

Dietary Fiber is a plant-based carbohydrate that primarily consists of cellulose, hemicelluloses, pectic polysaccharides, and lignin. Because of its significant role in health improvement via disease prevention and control, there has been a growing interest in utilizing dietary fiber sources in the food and nutrition industry. Research has shown that fruit and vegetable by-products like potato peel waste have considerably high amounts of dietary fiber. This study aims to supplement potato peel powder to pandesal, a Filipino breakfast staple, and determine the effects of the addition of varying levels of potato peel powder (2g, 5g, and 8g) on the total dietary fiber content and sensory acceptability. A sensory evaluation using the 7-point Hedonic Scale was administered, where 70 adult respondents were randomly selected through convenience sampling. Analysis of the gathered data revealed a significant difference (p<0.05) for appearance, taste, odor, texture, and overall acceptability between the pandesal samples. There was also an increase in the dietary fiber content with an increasing level of potato peel powder supplementation. The results indicate that pandesal bread samples are acceptable and that potato peels are good sources of dietary fiber. On this basis, it is recommended that local pandesal manufacturers use potato peel waste as a key ingredient to improving the nutritional quality of the usual pandesal formulation.

Language

English

Document Type

Dissertation/Thesis

This document is currently not available here.

Share

COinS