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dc.contributor.authorSanders, Cloviece Thomas
dc.date.accessioned2014-03-04T20:22:30Z
dc.date.available2014-03-04T20:22:30Z
dc.date.issued2011-08
dc.identifier.othersanders_cloviece_t_201108_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/sanders_cloviece_t_201108_ms
dc.identifier.urihttp://hdl.handle.net/10724/27585
dc.description.abstractPeanut skins (PS), high phenolic processing by-products, are potential functional ingredients. Peanut butters, which met the standard of identity, were reformulated by incorporating 0, 2.5 or 5.0% ground PS (dry-blanched, light or medium roasted). Objectives were: to assess PS incorporation effects on consumer acceptability (appearance, flavor, texture, overall, and ease of spreadability), texture, and appearance assessed with objective tests and phenolic content. A complete factorial design was used for nonsensory tests. Control and modified formulations differed in firmness, spreadability, gumminess, and presence of particulates, with all increasing as PS incorporation increased (p <0.05); heat treatment effects within PS level varied. Acceptability was assessed on a 9-point scale (n=140), with an incomplete block design augmented by a control. Consumers found 2.5% PS fortified peanut butters prepared with blanched or light roasted skins acceptable; phenolic content was increased 1.5-1.7 times. Potential market positioning as a natural, high antioxidant product should be investigated.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectpeanut butter
dc.subjectpeanut skins
dc.subjectphenolics
dc.subjectantioxidants
dc.titlePeanut skin fortified peanut butters
dc.title.alternativeeffects on consumer acceptability and quality characteristics
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorRuthann Swanson
dc.description.committeeRuthann Swanson
dc.description.committeeJames Hargrove
dc.description.committeeBarbara Grossman


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