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

被引：55

作者：

de Camargo, Adriano Costa ^{[1
,2
]}

Martins Vidal, Carolina Maldonado ^{[2
]}

Canniatti-Brazaca, Solange Guidolin ^{[2
]}

Shahidi, Fereidoon ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

[2] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr, Luiz de Queiroz Coll Agr, BR-13418900 Piracicaba, SP, Brazil

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 46期

基金：

巴西圣保罗研究基金会; 加拿大自然科学与工程研究理事会;

关键词：

byproduct; fiber; moisture; polyphenol; proanthocyanidin; TYPE-2; DIABETES-MELLITUS; DIETARY FIBER; COLORECTAL-CANCER; IN-SHELL; CAPACITY; RISK; PHYTOCHEMICALS; DIGESTIBILITY; PROCYANIDIN; COMPONENTS;

D O I：

10.1021/jf503625p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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 3096 in the total polyphenols as evaluated by high-performance liquid chromatography diode array detection-electrospray ionization multistage mass spectrometry (HPLC-DAD-ESI-MSn). Sensory evaluation results demonstrated that peanut skin-fortified cookies were well accepted, which suggests that the present formulation may lend itself for commercial exploitation.

引用

页码：11228 / 11235

页数：8

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