Enhanced functional and textural properties of waffle premix by addition of phytonutrient-rich industrial potato waste

Industrial processing of potato produces a huge amount of waste as a by-product which has enough potential for value addition due to rich phytochemical profile. Present study was aimed to evaluate the effect of addition of industrial potato waste (peel and mash) powders on the quality of waffle premix. Potato waste powders with good bio- and techno-functional properties were incorporated at different concentration levels in refined wheat flour for formulation of waffle premix. Potato waste–enriched waffle premix formulations exhibited improved functional and phytonutritional properties, as corroborated by results of HPLC and FTIR analysis. Waste-incorporated waffles presented a softer texture, which was consistent with SEM results. The study demonstrated that phytochemical-rich waffle premix with desirable texture, sensory quality, and stability could be formulated by substitution of wheat flour with 9 and 3% of potato peel and mash powder, respectively. Valorisation of potato waste can provide dual benefit of producing healthy bakery products and protecting the environment.