Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Abstract

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.

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

“…Specific volume is the primary quality parameter for bread and is associated with the fermentation of sugars by yeast, which releases CO 2 to expand the dough [ 48 ]. In this study, the specific volume of samples ranged from 3.10 ± 0.06 to 3.61 ± 0.10 cm 3 ·g −1 for the CCD trials, and it was 3.44 ± 0.04 cm 3 ·g −1 for the standard sample (S—only wheat flour), as presented in Figure 11 .…”

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

“…Regarding diameter, variations were observed among the samples, which clustered into two groups: the first group, composed of samples T3 and T6, showed statistically similar diameters, while the second group, consisting of the remaining samples (T1, T2, T4 and T5), displayed different diameters. The addition of leavening agents such as yeast or baking powder contributes to greater expansion during baking, resulting in a larger diameter of the product [39]. Likewise, fermentation time and conditions can affect the structure and texture of the dough, influencing the final product's size [40].…”

“…Regarding weight, samples T1 and T2 recorded the highest weights, while T3 exhibited the lowest weight. These variations stem from the quantity and type of ingredients used in the dough, which can influence the final product's weight [39]. Additionally, mixing, kneading and baking conditions affect the density and consistency of the dough, which in turn reflects in the panettone's weight.…”

“…Regarding ash content, T3, T4 and T6 recorded the highest contents compared to the rest of the samples. The diversity of ingredients used, such as flour, yeast, fats and nuts, can influence the mineral content and, therefore, the ash content of the panettone [39]. pH and acidity are inversely related.…”

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

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