Development and characterization of biscuits with olive pomace

TRINDADE, Pamela Cristiele Oliveira; DALFOLO, Alice de Carvalho; MONTEIRO, Camila Sant’Ana; WAGNER, Roger; SANTOS, Bibiana Alves dos; DALLA NORA, Flávia Michelon; VERRUCK, Silvani; ROSA, Cláudia Severo da

doi:10.1590/fst.99922

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.99922 copy

Development and characterization of biscuits with olive pomace

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
olive residue; dietary fiber; sensory analysis; lipid profile; color attributes

Ingredients	Amount
Ingredients	Standard	10%	20%
Wheat flour (g)	200	180	160
Olive pomace flour (g)	0	20	40
Soybean oil (mL)	45	45	45
Water (mL)	45	45	45
Egg (g)	300	300	300
Baking powder (g)	5	5	5
Salt (g)	5	5	5
Seasoning (garlic and onion powder) (g)	5	5	5

Descriptor Terms	References
APPEARANCE
Overall: Global impression of the biscuit regarding the uniformity of the particle sizes, color, and thickness.	Bad: Biscuit with an uneven appearance (particles, cracks, etc.). Great: Biscuit with a uniform appearance.
Yellow color: intensity of the yellow color observed at the center of the biscuit	Low: Biscuit baked for 5 min at 200 °C. High: Yellow color of a package.
Dark color: intensity of the brown color observed at the center of the biscuit	Low: Biscuit (5 mm) baked for 17 min at 200 °C. High: Biscuit (2 mm) baked for 17 min at 200 °C
ODOR
Characteristic biscuit odor: Odor perceived when smelling a savory biscuit	Little: Fresh bread odor (sandwich bread, Pullman). A lot: Water and salt biscuit odor (Isabela)
Olive oil odor: Odor perceived when smelling olive oil.	Little: Drinking water at room temperature. A lot: Extra virgin olive oil (Gomes da Costa).
TASTE
Savory taste: intensity of the characteristic taste of salt.	None: Biscuit with no addition of NaCl. A lot: Biscuit with a high concentration of NaCl.
Olive oil taste: Characteristic taste of olive oil.	None: Soybean oil (Leve). A lot: Extra virgin olive oil (Gomes da Costa).
Bitter aftertaste: intensity of a bitter taste remaining in the mouth after tasting the biscuit.	None: Drinking water at room temperature. High: Biscuit (2 mm) baked for 17 min at 200 °C
TEXTURE
Crunchiness: Intensity of the characteristic noise when biting into a biscuit.	None: Fresh bread (sandwich bread, Pullman, approximate size of 2.5 cm × 2.5 cm). A lot: Water and salt biscuit (Isabela)

	Composition (%)
	OPF	BISP	BIS10	BIS20
Dietary fiber	43.75 ± 1.16	3.85 ± 2.16 ^b	4.29 ± 1.16 ^b	8.52 ± 1.26 ^a
Soluble fiber	6.16 ± 2.36	0.25 ± 0,13 ^c	0.50 ± 0,05 ^b	0.78 ± 0,08 ^a
Insoluble fiber	37.59 ± 2.06	3.07 ± 2.16 ^c	3.72 ± 2.66 ^b	8.24 ± 1.16 ^a
Moisture	10.07 ± 0.08	8.91 ± 0.21 ^a	8.35 ± 0.05 ^b	8.78 ± 0.13 ^a
Protein	0.09 ± 0.53	0.13 ± 0.01 ^a	0.13 ± 0.01 ^a	0.09 ± 0.01 ^a
Lipids	27.7 ± 0.64	18.79 ± 1.49 ^b	22.61 ± 0.33 ^a	23.78 ± 1.01 ^a
Ash	6.61 ± 0.08	2.79 ± 0.15 ^c	3.15 ± 0 .17 ^b	3.71 ± 0.07 ^a
Total carbohydrates	11.71±0.15	65.98±0.28^a	61.29±0.65^b	55.28±1.39^c
Caloric value	297.99 kcal	433.59 kcal	450.67 kcal	435.45 kcal

Analyses		Formulations
Analyses		BISP	BIS10	BIS20
Color	L*	73.29 ± 1.01 ^a	36.59 ± 1.00 ^b	29.9 ± 0.83 ^b
	a*	4.35 ± 0.25 ^c	8.97 ± 0.15 ^a	8.12 ± 0.37 ^b
	b*	36.16 ± 1.11 ^a	17.69 ± 1.37 ^b	12.26 ± 0.36 ^c
	C*	36.42 ± 1.12 ^a	19.85 ± 1.19 ^c	14.71 ± 0.47 ^b
	h*	83.15 ± 0.31 ^a	62.94 ± 2.08 ^b	56.56 ± 0.96 ^c
Texture	Hardness	3.13 ± 0.87 ^a	2.16 ± 0.77 ^b	1.81 ± 0.91 ^b
Texture	Brittleness	32.52 ± 1.19 ^b	36.32 ± 0.95 ^a	36.17 ± 1.12 ^a
% loss from baking		27.88 ± 1.20 ^a	26.58 ± 4.71 ^a	10.50 ± 1.76 ^b

DF (dietary fiber)	OPF	BISP	BIS10	BIS20
C4:0 (butyric)	0.63 ± 0.05	0.80 ± 0.12 ^a	0.62 ± 0.01 ^ab	0.57 ± 0.04 ^b
C14:0 (myristic)	0.04 ± 0.00	0.13 ± 0.01 ^a	0.10 ± 0.01 ^b	0.10 ± 0.01 ^b
C15:0 (pentadecanoic)	0.03 ± 0.02	0.03 ± 0.010	0.03 ± 0.00 ^a	0.03 ± 0.01 ^a
C16:0 (palmitic)	21.71 ± 0.17	17.21 ± 0.87 ^a	16.36 ± 0.74 ^a	16.30 ± 0.46 ^a
C16:1n9 (palmitoleic)	0.17 ± 0.01	0.12 ± 0.01 ^a	0.10 ± 0.00 ^a	0.11 ± 0.02 ^a
C16:1n7 (palmitoleic)	2.00 ± 0.04	0.47 ± 0.02 ^b	0.43 ± 0.02 ^b	0.58 ± 0.03 ^a
C17:0 (heptadecanoic)	0.11 ± 0.01	0.12 ± 0.01 ^a	0.12 ± 0.00 ^a	0.12 ± 0.01 ^a
C17:1 (heptadecenoic)	0.21 ± 0.01	0.07 ± 0.01 ^a	0.08 ± 0.01 ^a	0.09 ± 0.01 ^a
C18:0 (stearic)	2.00 ± 0.11	4.68 ± 0.14 ^a	4.69 ± 0.10 ^a	4.40 ± 0.04 ^b
C18:1n9c (oleic)	57.93 ± 0.63	28.35 ± 0.65 ^c	31.13 ± 0.28 ^b	34.05 ± 0.09 ^a
C18:1n7 (iso-oleic)	3.22 ± 0.25	1.32 ± 0.01 ^c	1.44 ± 0.01 ^b	1.61 ± 0.01 ^a
C18:2n6 (linoleic)	10.17 ± 0.17	40.56 ± 0.15 ^a	38.77 ± 0.21 ^b	36.53 ± 0.35 ^c
C20:0 (arachidonic)	0.27 ± 0.01	0.23 ± 0.02 ^b	0.27 ± 0.02 ^ab	0.30 ± 0.01 ^a
C18:3n6 (alpha-linolenic)	nd	0.10 ± 0.01 ^a	0.11 ± 0.01 ^a	0.08 ± 0.00 ^b
C18:3n3 (linolenic)	0.58 ± 0.03	4.52 ± 0.10 ^a	4.34 ± 0.10 ^a	3.96 ± 0.05 ^b
C20:1 (eicosanoic)	0.20 ± 0.01	0.13 ± 0.02 ^b	0.14 ± 0.01 ^ab	0.17 ± 0.01 ^a
C22:0 (behenic)	0.05 ± 0.00	0.15 ± 0.02 ^a	0.18 ± 0.02 ^a	0.20 ± 0.02 ^a
C22:1 + C20:4	nd	0.12 ± 0.04 ^a	0.12 ± 0.00 ^a	0.11 ± 0.02 ^a

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[1] *Corresponding author: pamelactrindade@gmail.com