Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

AbstractPeanut skins are a low ‐value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have pote ntial as a functional food ingredient. The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts. The phenolic compounds were extracted from peanut skins and then encapsulated in 10.5% (w/w) maltodextrin in to reduce the bitter flavor. The encapsulated phenolic extract was added at varying concentrations to honey roast flavored and chili lime flavored coatings which were applied to roasted peanuts. The resulting total phenolic content and antioxidant potential of the coated peanuts were evaluated by t he Folin‐Ciocalteu, DPPH, and β‐carotene bleaching assays. A best estimate sensory threshold for the peanut skin extract in the honey roasted and chili lime coating was found to be 12.8% (w/w) and 16.6% (w/w), respectively. The total phenolic content and antioxidant capacity for both the honey roasted and chili lime coated peanuts at their threshold was found to be significantly higher than control peanuts that did not contain peanut skins in the coating. The increased antioxidant activity and unaltered flavor profile at the sensory threshold levels of pea...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Sensory & Food Quality Source Type: research