Composition

Year Published: 2018

Journal

J Food Sci

Authors

Christman LM, Dean LL, Bueno Almeida C, Weissburg JR

Methods

"The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts." Authors added these extracts to both honey-roasted and chili lime peanuts.

Key Findings

The total antioxidant capacity for both honey roasted and chili lime peanuts was higher when the phenolic extracts from skins were added compared with peanuts that did not have skins in the coating. This addition did not negatively impact flavor.