Abstract Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20–100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained. The color of finished product (measured using Konica-Minolta CM-5 spectrophotometer) and mechanical properties of raw dough and baked cookies (subjected to a tensile test, using INSTRON 5544 Tensile Tester) were determined. Furthermore, the samples were subjected to sensory consumer assessment (evaluated on a 7-point hedonic scale). Colorimetric tests of the cookies showed a slight shift in their color from yellow toward green but at the same time lowering its saturation. Strength tests show that only the replacement of more than 40% of flour by the dried pulp resulted in a significant increase in the hardness of baked products. Regarding the tests with consumers, cookies containing up to 40% potato pulp were acceptable. Such a large addition of potato pulp to shortcrust pastry cookies creates new opportunities for this waste management. Graphical abstract

中文翻译：

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添加干马铃薯浆对酥皮饼干品质特性的影响

摘要 马铃薯浆是马铃薯淀粉生产过程中产生的废弃物，含有大量膳食纤维。因此，在食品中添加果肉可能会对食品的营养价值产生积极影响。为了增加膳食纤维的含量，烘焙酥皮糕点饼干时用等量的干马铃薯浆代替部分面粉（20-100%）。在所有测试的变体中，获得了正确的糖果产品。测定成品的颜色（使用柯尼卡美能达 CM-5 分光光度计测量）以及生面团和烘焙饼干的机械性能（使用 INSTRON 5544 拉伸测试仪进行拉伸测试）。此外，这些样品还接受了感官消费者评估（按照 7 点享乐量表进行评估）。饼干的比色测试显示，它们的颜色从黄色轻微变为绿色，但同时降低了饱和度。强度测试表明，只有用干浆替代40%以上的面粉，烘焙产品的硬度才会显着增加。根据对消费者的测试，含有最多 40% 马铃薯果肉的饼干是可以接受的。在酥皮糕点饼干中添加如此大量的马铃薯果肉，为废物管理创造了新的机会。图形概要