Development and characterization of biscuits with olive pomace

Abstract

This work developed biscuits with the partial substitution of wheat flour with olive pomace flour (OPF). The wheat flour contents substituted by OPF in the biscuits were 0%, 10%, and 20%. The effects of the flour on the chemical composition, lipid profile, and sensory aspects of the reformulated biscuits were evaluated. The data showed that the OPF has a high concentration of dietary fiber (43.75%) and 27.70% lipids. The biscuit with 10% of the wheat flour replaced by OPF has 4.29% of total dietary fiber and 22.61% of lipids, whereas the biscuits made by substituting 20% of the wheat flour with OPF have 8.52% of total dietary fiber and 23.78% of lipids. The incorporation of OPF increased the contents of lipids, minerals, and dietary fiber. Sensorially, the sensory descriptors were not beneficial to characterize the biscuits reformulated with OPF. Also, the lightness, texture, and brittleness decreased in the biscuits with added OPF, as did the loss from baking. Hence, the BIS10 biscuit proved to have the potential to be better explored from the physicochemical and sensory viewpoint.

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

“…Caponio et al [41] reported a similar dry matter and protein content for FD-OP, whereas significant differences were seen in the total dietary fibre (TDF)/DM, for which they reported 20.10% compared with the 61.1% (Bosana) to 66.7% (Semidana) observed in the present study. Other studies report TDF levels closer to those found here, such as 43.75% [51], 54.5% [52], and 57.96% [53].…”

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

“…Even though the thermoxidative stability of OPO has been recently investigated at frying conditions [9,10], very little is known about its oxidative changes when used as an ingredient in bakery foods. While olive pomace, defatted or not, has been employed as a partial flour substitute in a variety of baked products, including biscuits [11,12], bread [13] and breadsticks [14], only a bibliographic precedent of the use of OPO in baked foods has been found. This is the work by Caponio and co-workers [15], who studied OPO as a reference refined oil to evaluate the potential use of extra virgin olive oil (EVOO) as an ingredient of "taralli", which is a typical Italian savoury product rich in fat.…”