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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 1

Muffin cakes enriched with the addition of potato peels: physical, chemical, textural and sensory properties

Patates kabukları ilavesiyle zenginleştirilmiş muffin keklerin: fiziksel, kimyasal, tekstürel ve duyusal özellikleri

Tuğba Dedebaş(Bolvadin Meslek Yüksekokulu)0000-0003-1663-0165
Sıla Yüksel0009-0004-6938-5110
Merve Durak0009-0005-8314-8725
Gülsen Yıldırım Kahraman0009-0000-0548-8111
Pages
768–777
Publication Date
2026-03-22
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In addition, such waste products can be used as additives in the food sector and are important in terms of environmental protection.

📌 3 Key Takeaways

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Objective & Hypothesis:considerable amount of potato peel is produced as a byproduct in the production of various potato-based food items.
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Key Findings & Data:In the present study, the impact of incorporating potato peel powder into wheat flour at concentrations of 0, 10 and 20 % was examined in terms of its effects on textural and physicochemical properties of muffin cakes, given the peel`s nutritional richness and its technological and functional potential.
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Conclusion & Impact:In addition, such waste products can be used as additives in the food sector and are important in terms of environmental protection.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Patates kabuğu unu · muffin kek · fonksiyonel gıda

Abstract

considerable amount of potato peel is produced as a byproduct in the production of various potato-based food items. In the present study, the impact of incorporating potato peel powder into wheat flour at concentrations of 0, 10 and 20 % was examined in terms of its effects on textural and physicochemical properties of muffin cakes, given the peel`s nutritional richness and its technological and functional potential. The brightness and yellowness of the muffin samples enriched with potato peel flour also decreased. The total phenolic and antioxidant contents of muffin cakes varied between 0.301-0.510 mg GAE/g and 0.290-1.023 μmol Trolox/g, respectively. The incorporation of potato peel into the cake formulations led to a notable enhancement in both total phenolic content and antioxidant capacity when compared to the control sample. The hardness of the cakes decreased with the addition of potato peel and a soft texture was formed. As a result of this study, potato peel, which is obtained as a significant amount of waste as a result of this study, can positively affect both physicochemical and bioactive properties of cereal products such as cakes and healthy product production can be provided. In addition, such waste products can be used as additives in the food sector and are important in terms of environmental protection.

Özet

Patatesin çeşitli ürünlere dönüştürülmesi sırasında önemli miktarda patates kabuğu atık olarak ortaya çıkmaktadır. Bu çalışmada, buğday ununa % 0, % 10 ve % 20 oranlarında patates kabuğu tozu eklenerek üretilen muffin keklerinin teknolojik ve fonksiyonel özellikleri ile besin içeriği açısından tekstürel ve fizikokimyasal özellikleri üzerine etkisinin değerlendirilmesi amaçlanmıştır. Patates kabuğu unu ile zenginleştirilen muffin örneklerinin parlaklığı ve sarılığı da azalmıştır. Muffin keklerinin toplam fenolik ve antioksidan içerikleri sırasıyla 0,301-0,510 mg GAE/g ve 0,290-1,023 μmol Trolox/g arasında değişmiştir. Patates kabuğunun eklenmesiyle kek örneklerinin toplam fenolik içeriğinde ve antioksidan kapasitesinde kontrol örneğine göre önemli bir artış olmuştur. Patates kabuğunun eklenmesiyle keklerin sertliği azalmış ve yumuşak bir doku oluşmuştur. Bu çalışmanın sonucunda önemli miktarda atık olarak elde edilen patates kabuğunun, kek gibi tahıl ürünlerinin hem fizikokimyasal hem de biyoaktif özelliklerini olumlu yönde etkileyebileceği ve sağlıklı ürün üretimi sağlanabileceği ortaya çıkmıştır. Ayrıca bu tür atık ürünler gıda sektöründe katkı maddesi olarak kullanılabilir ve çevre koruma açısından önemlidir.

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Cite This Article

Dedebaş, T., Yüksel, S., Durak, M., Kahraman, G. Y. (2026). Muffin cakes enriched with the addition of potato peels: physical, chemical, textural and sensory properties. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 1, 768–777. https://doi.org/10.29050/harranziraat.1728289

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