Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

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.

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

“…The reason for these contradictions may be due to differences in the formulations used, but also in the variety of fibres studied. There is an extensive literature on incorporating fibre-rich ingredients in the formulation of various types of cookies such as buriti flour (Becker et al, 2014), spirulina (Bolanho et al, 2014), or peanut skin (de Camargo et al, 2014), among others. In these studies, the effect of fibre was combined with other components, so that either can be clearly seen.…”

Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

“…The user industry has already noted the importance of phenolics in food preservation and in preventing chronic diseases. Thus, the food industry is paying attention to phenolics in food as such and also in food fortification (de Camargo, Vidal, Canniatti-Brazaca, & Shahidi, 2014).…”

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

“…There are several studies that have demonstrated that fortification of cookies with various sources of bioactive compounds is a good example for their utilization in functional food. de Camargo, Vidal, Canniatti-Brazaca, and Shahidi (2014) produced cookies with peanut skins, replacing 1.3, 1.8, and 2.5% of flour. Varastegani, Zzaman, and Yang (2015) used papaya pulp flour (15, 30 and 50%) as a substitute for normal wheat flour used in cookies.…”