date:Oct 24, 2012
in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). The peanut skins, peanut paste, and peanut butter used in the study had initial total phenolic contents of 158, 12.9, and 14.1 mg GAE/g, respectively.
Descriptive sensory analysis indicated that the addition of 1% peanut skins did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Adding 5% of peanut skins resulted in significant differences in woody, hulls, skins; bitt