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On the fries production, potato pulp is usually lost with the tuber wash water released from the parenchyma cells after the potato is cut and before it is fried (Bastos et al., 2016). The residual starch or potato pulp is commonly discarded, can be harnessed for human consumption, if properly dried to be used as feedstock (Carvalho et al., 2014). Starchy residue recovered from the effluent of fries-processing industry can to reduce losses of the industry and to add value to the product (Batista et al., 2016).

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry