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dc.contributor.authorHarrison, Jacqueline Ann
dc.date.accessioned2014-03-04T20:35:57Z
dc.date.available2014-03-04T20:35:57Z
dc.date.issued2012-08
dc.identifier.otherharrison_jacqueline_a_201208_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/harrison_jacqueline_a_201208_ms
dc.identifier.urihttp://hdl.handle.net/10724/28286
dc.description.abstractPolyphenols are antioxidants that confer potential health benefits. Peanut butters enhanced with high phenolic peanut skins were compared to commercial products deemed acceptable based on sales data. Objectives were: (1) to determine quality characteristics of commercially available peanut butters, (2) to compare quality characteristics of commercial products to peanut butter prototypes containing high phenolics peanut skins, and (3) to assess consumer responsiveness to health claims. Objective tests assessed texture and appearance. Appearance of reformulated peanut butters was comparable to commercial products. Reformulated peanut butters exhibited increases in firmness, adhesiveness, and gumminess and decreased ease of spreadability when compared to commercial products (p<0.05). Focus groups revealed interest in high fiber peanut butters with traditional characteristics. Marketing and packaging as high fiber products should be investigated.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectpeanuts, peanut butter, sensory tests, peanut skins, health claims
dc.titleQuality characteristics and consumer acceptability of traditionally formulated and reformulated high phenolic peanut butters
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.committeeGail Hanula


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