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The impact of incorporating ground dry-blanched or roasted peanut skins (PS, three types: light-, medium- and dark-roasted) into peanut butter as a functional food ingredient was examined. A desirable grind size for the PS of less than 300 μm was achieved in most cases by milling the skins with the sugar. Adding ground PS to peanut butter at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in a concentration-dependent change in the Commission Internationale de l'Eclairage L* C* h values. Peanut butters formulated with medium- and dark-roasted PS showed an increase in hardness, and were generally more adhesive than those without PS or with dry-blanched PS. A marked change in spreadability was found with greater than 2.5% added PS. Incorporation of dry-blanched PS, especially at levels below 3.75%, produced the fewest alterations in physical properties of the peanut butters compared with the control. Importantly, a concentration-dependent increase in the total phenolics content (TPC) was evident with PS fortification. Dry-blanched PS had a TPC of ∼166 mg (+)-catechin equivalents/g extract and yielded peanut butters with a 32, 33 and 38% higher TPC than found with light-, medium- and dark-roasted skin incorporation, respectively. Correspondingly, dry-blanched PS addition at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in an increase in the TPC by 86, 357, 533 and 714%, respectively, compared with peanut butters without PS fortification. Practical Applications Peanut skins (PS) are a rich, inexpensive source of potentially health-promoting compounds, notably proanthocyanidins. However, PS are not often utilized as a functional food ingredient in value-added products. As the primary by-product of the peanut industry, PS are usually discarded as waste with only a small amount used as animal feed. According to our study, ground PS incorporation into peanut butters effectively enhances the total phenolics content of the product and offers product line diversification while still retaining the product's standard of identity. Summarily, our research will aid the peanut industry via (1) by-product/waste stream utilization; and (2) diversification of product lines by creating a value-added peanut product with potential beneficial health properties.

PurposeStaling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50 percent fat replacement with dried plum puree, produces acceptable oatmeal and chocolate chip cookies within one day of baking, flavor and texture changes with continued storage are unknown. The purpose of this paper is to profile three oatmeal and chocolate chip cookie formulations.Design/methodology/approachThree oatmeal and chocolate chip cookie formulations (control, reduced‐in‐fat (50 percent) and reduced‐in‐fat and sugar (50 percent)) were profiled 1, 3, 5 and 7 days post‐bake by a trained sensory panel (n=8) using the Spectrum®‐approach on 0‐15 point linescales; three replicates were obtained. Water activity was determined on six replicates. Data were analyzed with PROC Mixed and PDIFF (pFindingsWater activity increased with modification; increases (aWppOriginality/valueConsumption of products with improved nutritional profiles can assist consumers in bringing their diets in‐line with dietary recommendations. Maximizing benefits requires continued selection of modified rather than non‐modified products. Technical issues (sensory characteristics, nutritional profile and storage convenience) do not appear to limit consumer selection of these reformulated cookies.

Oatmeal and chocolate chip cookies were prepared using a non-sucrose sweetener blend (dextrose/acesulfame-K) and/or prune puree to replace 50% of the sugar and/or fat, respectively, following manufacturers’ recommendations. Similar effects of modification were found for both cookie types. Specific gravity (P

Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cookie spread, and specific gravity. Chocolate chip and oatmeal cookies were prepared using a nonsucrose sweetener blend (dextrose/acesulfame-K) or prune puree, following manufacturers' recommendations, to replace 50% of the sugar or fat, respectively. The three formulations differed in ratios of flour, sugar, fat, and water. Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using analysis of variance and means separation tests (P < 0.05). Relationships between sensory and instrumental assessments were identified with correlations. According to the trained panel, sugar and fat replacement had a greater effect on texture than on flavor. Probing was successfully used to assess textural attributes of cookies. Correlations ...

Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumerswant “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p 0.05) and SNK were used for data analysis. Cookie spread, an indicator of overall cookie quality, decreased with sugar replacement; all modified cookies were thicker and smaller in diameter (control 52.3 2.0; modified 40.8 2.0 to 44.7 1.1).; hardness, assessed via probing, reflected cookie spread. Modified cookies (L* 66.0 2.2 to 66.5 2.7) were less brown (p 0.05) than the control (L* 62.9 3.2). Water activity (p 0.05) significantly increased with replacement (control 0.34 0.03; modified 0.43 0.05 to 0.47 0.07). On a 9-point hedonic scale (1 extremely dislike, 9 extremely like), consumer panelists (n 50) found no significant differences due to formulation in acceptability of appearance or flavor; texture and overall acceptability of all modified cookies exceeded the control suggesting these panelists preferred a soft cookie. All attributes were rated above the midpoint and the modified cookies fell in the moderately acceptable ( 6.0) range of the scale. Sensory characteristics do not appear to limit consumer selection of these reformulated cookies. Sugar reduction was 40.5%, calorie reduction, 7.1 to 8.4%.