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This study investigates how different particle sizes of peanut shells affect the properties of cookies.

June 11, 2026Journal of Food ScienceOpen Access

Peanut Shell Valorization: Effects of Particle Size on Techno‐Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies

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Randomized trial examines how peanut shell particle size alters cookie nutrition and functionality, indicating potential for healthier products.

This study investigates how different particle sizes of peanut shells affect the properties of cookies.
Peanut shells were ground to specific sizes (212, 500, and 800 µm) and incorporated into cookies.
Physical, chemical, and textural properties of the cookies were assessed, focusing on fiber, phenolic content, and digestibility.
Dough hardness increased while stickiness and strength decreased with smaller particle sizes (p < 0.05).
Incorporation of peanut shell resulted in a 100-fold increase in crude fiber, a 1.8-fold increase in phenolics, and a 2.4-fold increase in antioxidant activity (p < 0.05).
Mineral content increased while starch digestibility decreased with smaller particle sizes (p < 0.05).

Alkış et al. (2026) studied this question.

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Randomized trial examines how peanut shell particle size alters cookie nutrition and functionality, indicating potential for healthier products.