AI Article Synopsis
- Food fortification can enhance consumer health, and in this study, peanut skins were added to cookies to boost their nutritional value.
- The addition of peanut skins increased both the insoluble fiber and the total phenolic content, with significant gains in antioxidant properties noted.
- Sensory evaluations showed that these fortified cookies were well-received, indicating potential for commercial production.
Article Abstract
Food fortification may be carried out to improve the health status of consumers. In this study, peanut skins were added at 1.3, 1.8, and 2.5% to cookies to increase their polyphenol content. Insoluble fiber was increased by up to 52%. In addition, total phenolic content and the corresponding antioxidant capacities also increased as evidenced by increases of epicatechin and procyanidin dimers A and B. In addition, trimers and tetramers of procyanidins were identified only in peanut skin-fortified cookies. Addition of 2.5% peanut skins rendered an increase of up to 30% in the total polyphenols as evaluated by high-performance liquid chromatography-diode array detection-electrospray ionization multistage mass spectrometry (HPLC-DAD-ESI-MS(n)). Sensory evaluation results demonstrated that peanut skin-fortified cookies were well accepted, which suggests that the present formulation may lend itself for commercial exploitation.
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| http://dx.doi.org/10.1021/jf503625p | DOI Listing |
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