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  • Title: Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality.
    Author: de Camargo AC, Vidal CM, Canniatti-Brazaca SG, Shahidi F.
    Journal: J Agric Food Chem; 2014 Nov 19; 62(46):11228-35. PubMed ID: 25350915.
    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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