Development and characterization of biscuits with olive pomace
Pamela Cristiele Oliveira Trindade, Alice de Carvalho DALFOLO, Camila Sant’Anna Monteiro, Róger Wagner, Bibiana Alves dos Santos, Flávia Michelon Dalla Nora, Silvani Verruck, Cláudia Severo da Rosa
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.