An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by‐product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100‐day period. To this purpose, snacks fortified and not with the natural additive were experimentally produced.
Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage / Albergamo, Ambrogina; Salvo, Andrea; Carabetta, Sonia; Arrigo, Sara; Di Sanzo, Rosa; Costa, Rosaria; Dugo, Giacomo; Russo, Mariateresa. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - (2020), pp. 1-34. [10.1002/jsfa.10676]
Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage
Salvo, AndreaValidation
;
2020
Abstract
An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by‐product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100‐day period. To this purpose, snacks fortified and not with the natural additive were experimentally produced.| File | Dimensione | Formato | |
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Albergamo_postprint_Development_2020.pdf
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