Optimización estructural y funcional de la fibra dietética insoluble de cáscaras de maní mediada por fermentación y...

Peanut shells are an underutilized agricultural byproduct rich in insoluble dietary fiber. To improve the functional properties and application potential of this fiber, this study fermented peanut shells with Lactiplantibacillus plantarum BNCC 339790 and extracted the fermented insoluble dietary fiber for incorporation into cookie dough and final products. The results demonstrated that fermentation significantly enhanced the water-holding capacity by 40.84 % and oil-holding capacity by 39.95 % of the fiber. The fermented fiber showed reduced crystallinity and increased surface roughness, leading to an improvement in glucose adsorption capacity from 23.00 mg/g to 28.75 mg/g and in cholesterol adsorption capacity from 21.05 mg/g to 26.02 mg/g. Moreover, adding the fermented fiber effectively modulated dough rheology and improved cookie texture. This work offers a viable strategy for the high-value utilization of peanut shells and supports the development of functional baked goods.