ArticleJournal of food science2026
Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms.Journal of food science · 2026Article
- Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies.Journal of food science · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by-products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical, chemical, techno-functional, and textural properties of cookies. As the particle size decreased, the dough's hardness increased, while its stickiness and strength decreased (p < 0.05). Adding peanut shell to cookies resulted in approximately a 100-fold increase in crude fiber content, a 1.8-fold increase in total phenolic content, and a 2.4-fold increase in antioxidant activity compared to the control sample (p < 0.05). Moreover, as the particle size of the peanut shell decreased from 800 to 212 µm, starch digestibility declined, and the mineral content increased in the cookies (p < 0.05). Incorporating peanut shell powder into cookies reduced their thickness by 8%-15% but increased the spread ratio by 18%-33% compared to the control cookies (p < 0.05). The cookies' hardness and fracturability decreased by about 27%-47% and 1%-5%, respectively, as the particle size of the peanut shell powder increased (p < 0.05). These findings suggest that peanut shell could serve as an important source of fiber and phenolic compounds for functional cookie production. PRACTICAL APPLICATIONS: Peanut shells, often discarded as processing waste, can be transformed into a valuable ingredient for healthier cookies. Adding peanut shell powder significantly increases fiber, antioxidants, and minerals while reducing starch digestibility. Using peanut shells in bakery products not only supports sustainable waste utilization but also offers an affordable way to create functional foods with added health benefits, an opportunity for both industry innovation and improved public nutrition. The significant increase in dietary fiber and antioxidant activity suggests that its incorporation could support clean-label product development and align with consumer demand for health-oriented food products.
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Registered trials
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