|HATHORN, CHELLANI - North Carolina State University|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/14/2012
Publication Date: 8/14/2012
Citation: Hathorn, C.S., Sanders, T.H. 2012. Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins. Journal of Food Science. Vol. 77 Nr. 11: S407-S411.
Interpretive Summary: Peanut skins are a low-value residue material from peanut processing which contain naturally occurring antioxidant compounds. The use of this material to improve antioxidant capacity and shelf life of foods may add significant value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries.
Technical Abstract: Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to peanut paste and peanut butter in concentrations of 0.0, 0.5, 1.0, 5.0, 10.0, 15.0 and 20.0 % (w/w). PS, peanut paste, and peanut butter had total phenolics (TP) contents of 158, 31.9, and 28.1 mg GAE/g, respectively. The hydrophilic oxygen radical absorbance capacity (ORAC) of peanut skins was 189,453 µMol Trolox/100g and addition of 5% PS increased ORAC of peanut paste and peanut butter by 52-63%. Descriptive sensory analysis indicated that the addition of 5 % PS did not result in meaningful change in the sensory profile of either peanut paste or peanut butter; however, addition of 10% PS did result in negative flavor changes.