Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Abstract

The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

“…The total phenol substance, flavonoid and antioxidant capacity results of bread enriched with green olive pulp were reported as 60.9–105.2 mg Gallic acid equivalent/100 g, 41.9–73.8 mg CE/100 g and 11.9–40.5 mg Trolox Equivalent/100 g, respectively (Marinopoulou et al ., 2020). With increasing concentrations of olive pulp in Gluten‐Free Breadstick formulations, higher total phenol quantity and antioxidant activity results were detected in Gluten‐Free Breadsticks (De Gennaro et al ., 2022). The total phenol quantities of our bread samples were similar to the results of the breads made with green olives by Cedola et al .…”

“…Sensory quality has been reported to be affected by the addition of olive oil by‐products to the food and enriched bread has been reported to have an acceptable score much higher than the sensory threshold (Cedola et al ., 2019). It caused a decrease in the L * and b * values as well as the hardness values of gluten‐free breadsticks containing 3% olive cake powder (De Gennaro et al ., 2022). It has been reported that interactions between polyphenols and fibre, water and starch–gluten matrix cause differences in olive pomace dough (Dahdah et al ., 2024).…”

“…The L * values of our bread samples were similar to the L * and texture values of olive cake powder added gluten‐free breadsticks by De Gennaro et al . (2022).…”

“…During the grinding of flour from wheat, some of the nutrients that are important for human nutrition are lost (Tridapalli et al, 2023). The number of gluten-free grocery stores is increasing due to consumers' vague commitment to a gluten-free diet (Runde et al, 2020;Conte et al, 2021;Caponio et al, 2022;De Gennaro et al, 2022). Bread, which is an important element in the daily diet of most people in the world, has begun to be consumed by enriching it with fibrous polysaccharides, polyunsaturated fatty acids and phenolic compounds (Castro et al, 2023;Tridapalli et al, 2023).…”

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

“…The olive oil process generates a solid residue called olive pomace which formed about 35-40% of processed olives (around 2500-2800 t in Iran) [15]. Olive pomace is a rich source of dietary fiber, polyphenols, carotenoids, fatty acids, and minerals [13,16]. However, olive pomace is mainly used as plant fertilizer and biogas [17].…”