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Valorization of Peanut Skin: Development of Functional Skin-on Peanut Butter and Quality Characteristics

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Abstract

Peanut skin, a by-product of the peanut processing industry, is typically disposed of as an inexpensive agricultural by-product. However, peanut skin is a rich source of bioactive compounds that can be used to enrich foods that are better for your health and provide more nutrition. Therefore, this research article focuses on the valorisation of peanut skin by developing functional skin and its addition into peanut butter with improved nutritional value and sensory quality. The study explored the effect of pressure-cooking on the development of peanut skin-fortified peanut butter and studied its physicochemical, functional and organoleptic characteristics. The results indicated that adding peanut skin significantly improved the colour attributes (L* = 40.73–44.76, a* = 4.35–5.57 and b* = 7.83–12.43) and phenolic content. Different processing conditions like pressure cooking improved the phenolic contents and anti-oxidant activities of peanut butter. Moreover, rheological properties and textural properties have been increased with the application of moist heat treatment. Functional peanut butter had increased viscosity and hardness but decreased spreadability and oil separation compared to the control. Sensory evaluation showed that the skin-on the product had desirable sensory attributes, including appearance, flavour and overall acceptability. The study concludes that incorporating peanut skin into peanut butter enhanced its functional and nutritional properties without compromising sensory quality. These findings provide valuable insights for the food industry to develop healthier and value-added peanut butter products with different treatment methods.

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This research did not receive any specific grant from funding agencies.

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Authors and Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India

    Praveen Kumar Dikkala, Amarjeet Kaur & Kamaljit Kaur

  2. College of Food Science and Technology, Acharya NG Ranga Agricultural University, Pulivendula, 516390, India

    Praveen Kumar Dikkala

  3. Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004, India

    Virender Sardana

  4. Department of Microbiology, Punjab Agricultural University, Ludhiana, 141004, India

    Jahnavi Kakarlapudi

  5. Dr. NTR College of Food Science and Technology, Acharya NG Ranga Agricultural University, Bapatla, 522101, India

    Sunitha Venkata Seshamamba Burla

  6. Department of Food Science, Fu Jen Catholic University, New Taipei City, 242062, Taiwan

    Baskaran Stephen Inbaraj

  7. Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore, 641021, India

    Kandi Sridhar

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  1. Praveen Kumar Dikkala
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Dikkala, P.K., Kaur, A., Kaur, K. et al. Valorization of Peanut Skin: Development of Functional Skin-on Peanut Butter and Quality Characteristics. Waste Biomass Valor (2023). https://doi.org/10.1007/s12649-023-02367-2

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