Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
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DOI：
10.1111/j.1750-3841.2012.02953.x
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发表时间：
2012-11-01
影响因子：
3.9
通讯作者：
Sanders, Timothy H.
中科院分区：
文献类型：
--
作者：
Hathorn, Chellani S.;Sanders, Timothy H.
花生皮（PS）是酚类化合物的良好来源。研究了花生皮强化花生酱和花生酱的抗氧化性和风味。将PS以0.0%、0.5%、1.0%、5.0%、10.0%、15.0%和20.0%（w/w）的浓度添加到两种材料中。研究中使用的PS、花生酱和花生酱的初始总酚含量分别为158、12.9和14.1 mg GAE/g。花生皮的亲水性氧自由基吸收容量（H-ORAC）为189453 μ Mol Trolox/100 g，添加5%PS使花生酱和花生酱的H-ORAC提高52%~ 63%。描述性的感官分析表明，除了1%的PS没有改变强度的描述符在花生酱或花生酱的感官档案。添加5%PS导致木质、壳、皮、苦和涩味描述符的显著差异，并且添加10%PS导致大多数属性朝向更负面的风味的显著差异。
Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12.9, and 14.1 mg GAE/g, respectively. Hydrophilic oxygen radical absorbance capacity (H-ORAC) of peanut skins was 189453 mu Mol Trolox/100 g and addition of 5% PS increased H-ORAC of peanut paste and peanut butter by 52% to 63%. Descriptive sensory analysis indicated that the addition of 1% PS did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Addition of 5% PS resulted in significant differences in woody, hulls, skins; bitter; and astringent descriptors and 10% PS addition resulted in significant differences in most attributes toward more negative flavor.