Me. Camire et al., POTATO PEEL DIETARY FIBER COMPOSITION - EFFECTS OF PEELING AND EXTRUSION-COOKING PROCESSES, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1404-1408
Potato peels are a potential source of dietary fiber. The abrasion pee
ling method used by chip manufacturers results in more starch and less
dietary fiber than the steam peeling procedure used for production of
dehydrated potatoes. The objective of this study was to identify diff
erences in dietary fiber composition between these types of peels and
the effects of extrusion on fiber. Peels were extruded in a twin screw
extruder at barrel temperatures of 110 or 150 degrees C and feed mois
tures of 30% or 35%. Extrusion cooking reduced starch content and incr
eased total dietary fiber in steam peels. Total dietary fiber in abras
ion peels was not affected by extrusion. Extrusion increased soluble n
onstarch polysaccharides in both types of peels. More glucose was reco
vered from insoluble fiber of extruded steam peels than from abrasion
peels, suggesting that resistant starch may have been formed. Lignin i
ncreased in extruded steam peels but decreased in extruded abrasion pe
els.