Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage
01 Pubblicazione su rivista
Albergamo Ambrogina, Salvo Andrea, Carabetta Sonia, Arrigo Sara, Di Sanzo Rosa, Costa Rosaria, Dugo Giacomo, Russo Mariateresa
DOI: 10.1002/jsfa.10676
ISSN: 0022-5142
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.