Abstract
Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.
Highlights
Traditional Mediterranean eating culture relies on ancient recipes composed of ingredients mainly derived from agricultural material from the rural area
Similar results were observed for the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity assays (ABTS, ferric reducing antioxidant power assay (FRAP) and DPPH)
Fortification of wheat bread with preferably black rather than green olive pulp resulted in tasty breads with satisfactory overall acceptability despite the denser structure and smaller loaf volumes observed
Summary
Traditional Mediterranean eating culture relies on ancient recipes composed of ingredients mainly derived from agricultural material from the rural area. The last few years have seen a tremendous back-to-nature demand in the market, probably because of an increased production of food with little nutritional value or even unhealthy food infected with some form of toxicity. The later has led to an increase in the use of natural antioxidants, especially those of vegetable origin like the case of table olives. The term “functional foods” has been used to define natural and naturally produced food with enrich characteristics that enhance consumer well-being. At this point, the demand for wheat-based products with value-added is growing rapidly (Bhattacharya, Langstaff, & Berzonsky, 2003). There is an increased tendency to produce functional breads made from whole grain
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