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2026, 01, v.55 111-122
Study on the Physicochemical Properties of Insoluble Dietary Fiber from Peanut Shell and Development of Noodle Products
Email: sjj605@163.com;
DOI: 10.14001/j.issn.1002-4093.2026.01.012
Abstract:

In this study, an integrated enzymatic-alkaline hydrolysis method was developed to extract insoluble dietary fiber(IDF) from peanut shell and determine its basic composition. The in vitro simulated digestion test of peanut shell IDF was carried out, and the peanut shell IDF noodles was developed. The results showed, the extraction rate of peanut shell IDF achieved a yield of(74.46±0.36)% with excellent functional properties, the extracted IDF demonstrated outstanding oil-holding capacity as(2.03±0.14) g/g, swelling capacity as(4.70±0.03) mL/g, and the binding rates of IDF to sodium glycocholate and sodium taurocholate as 87.00% and 89.67%, respectively. Peanut shell IDF has strong glucose absorption capacity, and they are mainly digested in the small intestine, showing excellent anti-gastric digestion performance. The optimum formula of peanut shell IDF noodles was determined by single factor test combining with response surface optimization method as: 8 g peanut shell IDF, 20 g vital wheat gluten, 2 g NaCl, 192 g high-gluten flour, and 70 mL water. The prepared noodles exhibited improved textural properties(hardness 155.93 g, elasticity 0.98, resilience 0.26), functional performance(111.51% water absorption, 37.56% cooking loss), and consumer acceptability(sensory score 89/100). These results confirmed the dual functionality of peanut shell IDF as both nutritional enhancer and texture modifier in food processing. This research contributed to the sustainable utilization of agro-waste resources and provided practical solutions for developing functional foods with enhanced dietary fiber content, bridging the gap between agricultural sustainability and nutritional innovation.

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Basic Information:

DOI:10.14001/j.issn.1002-4093.2026.01.012

China Classification Code:TS213.24

Citation Information:

[1]LIU Xiuxiu,Pairedaimu ABABAIKERI,ZHAO Yuhuan ,et al.Study on the Physicochemical Properties of Insoluble Dietary Fiber from Peanut Shell and Development of Noodle Products[J].Journal of Peanut Science,2026,55(01):111-122.DOI:10.14001/j.issn.1002-4093.2026.01.012.

Fund Information:

青岛市民生科技计划项目(24-1-8-xdny-15-nsh,24-1-8-xdny-16-nsh); 山东省科技型中小企业创新能力提升项目(2025TSGCCZZB0481,2023TSGC0892,2023TSGC061); 山东省重点研发计划(2024TZXD059,2023TZXD078,2023TZXDO47);山东省重点研发计划(重大科技创新项目)(2024CXGC010915); 山东省科技创新指导计划(YDZX2023035); 烟台市2020年双百计划

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