Abstract
Antioxidants and carotenoids are considered good sources and necessary for human health. The aim of this work was to determinate of the total antioxidants and carotenoids in fortified bread with different levels of dried potato peels (5%, 10% and 15%). It is used wheat flour (72% extraction) and dried potato peels in oven at temperature (180 o C for 15 minutes) to raise nutritional value of antioxidants and carotenoids in bread. The bread was divided into two main groups, the first group (non- fortified) consisted of bread, and the second group consisted of fortified bread with potato peels and divided into three sub-groups they are as follows: fortified bread with (5%, 10% and 15%) respectively potato peels. The obtained results revealed that sensory evaluation of bread was acceptable sensory until level (15%) dried potato peels compared to the control group and there were significant different with increasing potato peels, but the best result appeared in fortified bread with the (5%),also there were significant differences (significant increasing) in the rats of vitamins and minerals with increasing potato peels compared to control group of bread . on the other hand the content of antioxidants and carotenoids in fortified bread were revealed that with increasing the level of dried potato peels increased of antioxidants and carotenoids (17.22, 35.13 and 55.86) respectively and carotenoids (74.9, 121.23 and 151.58) respectively as compared to control bread (0.00 and 27.4).It can be recommended that its necessary to utilization of potato peels in bakery products for important of nutritional values and healthy bread.
Key words: Antioxidants, Carotenoids, potato peels, wheat flour , sensory and chemical evaluation .