Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed soy protein, respectively, in muffin-type cakes. The determination of the ideal formulation with the alternative ingredients was carried out through the Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters as dependent variables. The optimum point was obtained using 38.00 % olive pomace flour, 3.75 % extra virgin olive oil, and 4.05 % hydrolyzed soy protein. In general, it was observed that the alternative ingredients had positive effects on the texture profile of the muffins and provided products with darker shades, characteristics of the ingredients used. Nutritionally, an increase in total dietary fiber, ash and lipid content was observed. In contrast, the starch content decreased, but the total caloric value was similar between the standard sample and the optimum. Therefore, the partial replacement of ingredients demonstrated feasibility and potential for bakery goods.
This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
A busca por alimentos com sabor diferenciado e menor utilização de aditivos torna a elaboração de pães a partir de massas ácidas uma tecnologia pomissora. Somado a isso, a adição de frutos ao pão é uma forma de obtenção de produtos com interessantes aspectos tecnológicos, sensoriais, nutricionais e funcionais. Assim, objetivou-se nessa pesquisa, a elaboração de pães com a utilização de fermentação natural (massa ácida) e adição jabuticaba. Foram preparadas quatro massas ácidas, integral e refinada, com e sem adição de jabuticaba. As massas foram alimentadas durante 16 dias e utilizadas como inóculo para a fermentação de pães. Foram preparadas também duas formulações padrão, uma integral e outra refinada, totalizando seis formulações. As massas ácidas obtidas foram avaliadas quanto ao pH e contagem de bactérias lácticas e os pães quanto ao volume específico, umidade, acidez total, pH, textura instrumental, atividade de água, avaliação de imagem das fatias, capacidade antioxidante e avaliação sensorial. Os dados obtidos foram submetidos à ANOVA e as médias ao teste t de Tukey. Os pães com massa ácida apresentaram menores volumes específicos e maior acidez em relação às formulações padrão. A utilização de farinha integral, massa ácida e jabuticaba resultou em maiores capacidades antioxidantes. A coloração dos pães acrescidos de jabuticaba se distanciou muito da formulação padrão, o que causou um estranhamento por parte dos consumidores, que avaliaram esses pães com notas menores para coloração, aparência, impressão global e intenção de compra, embora, a partir das notas obtidas, ainda possam ser considerados como bem aceitos.
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