Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

Abstract

An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified sample (with pâté, 7% in pasta and 5% in bread and granola bar) were manufactured. Descriptive analysis showed that pâté strongly affected the appearance of pasta and bread and increased the bitterness of bread and granola bar but not pasta. Granola bar was less affected in general, likely because of its higher ingredient complexity. In a central location test with 175 Californian consumers, both the control and the fortified samples of all three foods were well accepted overall, with only the mean liking of the appearance of the fortified pasta falling below the “neither like nor dislike” mark. Approximately 30% of consumers preferred the fortified sample over the control for each food and 50% were willing to pay more for the fortified products. The percentage of phenols from pâté recovered in the prepared samples was such that 63 g of pasta, 18 g of bread, and 12 g of granola bar would be sufficient to meet the EFSA health claim for olive oil phenols. This study demonstrates that pâté can be used for fortification of foods for human consumption, thus adding potential economic value to the virgin olive oil production chain and allowing for a higher daily intake of phenols from Olea europaea L., whose beneficial health properties are well recognized. Practical Application The dried olive oil pomace (pâté) that we developed and tested in this research can be used to fortify pasta, bread, and granola bars with health‐beneficial phenols with only slight alterations of their sensory profiles and slight reduction in consumer acceptance. Virgin olive oil producers can use this byproduct and gain further economic value from olive oil production.

Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread

“…When 6% of the flour were replaced with cellulose,significant drops in the values of all the sensory characteristics were observed in the resulting bread. Our results are similar to that presented by Cecchi, et al (2019) for pasta, bread, and granola bar fortified with olive pomace. Cedola et al 2019found that addition of dry olive paste flour to the bread also slightly interfered with the network formation, thus influencing the final bread bubbles that were considered more acceptable in the control samples than in the enriched bread.…”

Functional compounds from olive pomace to obtain high‐added value foods – a review

“…Finally, dried olive pomace was added to egg pasta, and was evaluated in terms of sensory profile and the preference of consumers 74 . The enriched pasta differed from the control mainly with regard to color and evenness of color, as well as in terms of an ‘eggy’ flavor, which decreased, and olive oil, earthy, and wheat flavors, which increased.…”

“…Other authors 74 assessed the sensory profiling of bread enriched with dried olive pomace. Fortification did not affect the external color but did affect the internal color, which became grayer and darker.…”

“…The consumption of enriched biscuits also increased the level of phenolic acids in urine, indicating an upregulation of polyphenol biotransformation in the intestine and hydroxytyrosol derivatives in blood, depending on the clearance of these compounds. Cecchi et al 74 . fortified snacks with 5% of dried olive pomace.…”

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

“…Research indicates that a growing group of consumers is interested in enriched food products of improved nutritional values [ 47 ]. Moreover, some studies indicated that proper labeling and marketing of the fortified products can positively influence acceptance of these products through building positive expectations [ 59 ].…”