| dc.description.abstract | Food fortification enhances health benefits. This study incorporated peanut skin
powder (PSP) at 5%, 10%, and 15% into cookies to boost fiber and antioxidant
content, with 0.5% xanthan gum (XG) added to maintain texture and sensory
quality. PSP had 39.80% crude fiber, 1292.37 mg GAE/100g total phenolic
compounds (TPC), and 5424.6 µmol TE/100g DPPH activity. Consequently, cookies
with 15% PSP had up to six times more fiber. TPC increased from 74.16 to 159.90
mg GAE/100g, and antioxidant activity rose from 39.90 to 428.0 µmol TE/100g.
The hardness decreased from 39.91 N to 20.47 N; however, XG mitigated this to
37.52 N. The spread ratio decreased with PSP. Sensory analysis showed
comparable acceptability to the control, despite a darker appearance. However,
XG did not significantly enhance acceptability. Therefore, PSP improves cookie
antioxidant capacity and phenolic content, contributing to functional foods with
health benefits. This research promotes sustainability by repurposing peanut
skins, reducing waste, and offering an economical way to boost product value,
supporting healthier snack options in the food industry. | en_US |
