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Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject E (KaProBast)
Project
Project code: 281A914E22
Contract period: 01.11.2025
- 31.10.2028
Budget: 23,777 Euro
Purpose of research: Applied research
Keywords: oil and fibre plants, processing, residual product, waste, sustainability, nutrition, potato, recycling, product quality, food technology, food engineering
The overall goal of this project is to produce healthier food products from potatoes. Therefore, currently underutilised by-products of potato and oilseed processing (peeling water, pulp and extraction meal) will be used as source of dietary fibre for human nutrition, thereby enhancing the nutritional value of potato-based foods. The project thus combines the holistic utilisation of raw materials with the topics of sustainability and healthy nutrition. The nutritional and physiological importance of dietary fibre, such as reducing the glycaemic index, increasing the feeling of satiety after eating, reducing the risk of high blood pressure and supporting a healthy intestinal microbiota, is undisputed. Due to the great popularity of potato products such as French fries and products based on potato dough (e.g. croquettes), efforts to achieve a healthier diet must also include approaches to improve the nutritional profile of these products. To this end, two approaches will be pursued in the project:1) adding the fibre obtained from the by-products to potato dough-based products to increase the fibre content and 2) using the fibre as an edible coating for deep-fried products to increase the fibre content and reduce both oiluptake and acrylamide formation. These approaches are being tested on a laboratory and pilot plant scale in preparation for industrial utilisation. The use of dietary fibres from potatoes also enables a 'clean label' for the products. In the case of deep-fried products, this also applies to fibre from rapeseed and sunflowers, as their oils are generally used for deep-frying. The collaboration between the scientific partner MRI and three industrial partners ensures that the knowledge gained can be integrated into the industrial production of potato products in a timely manner.
Section overview
Subjects
- Physiology of Nutrition
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: KaProBast
- Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject A
- Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject B
- Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject D
