Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

Abstract

The freeze-dried snack enriched with olives was produced with different biopolymer supports in order to improve the texture and high microencapsulation of olive biomolecules in the matrix for the first time. The effects of biopolymers used to increase storage stability in terms of desired texture properties on existing texture and sensory profile were evaluated. The healthy olive-enriched snack formulated with modified potato starch, maltodextrin, sodium alginate, and gum arabic was obtained using the freeze-dry technique with 20.93% drying efficiency. The smallest pore diameter and homogeneous porosity were obtained in the snack containing sodium alginate. The addition of maltodextrin resulted in larger pores and greater porosity. Large pores and random pore distribution are striking in the snack recipe without biopolymer. Large porosity and voids caused increased brittleness in the control sample without biopolymer. While the hardness increased in the sample containing sodium alginate, the fracturability remained lower than the other polymer supports. The fracturability value determined in the sample without polymers was determined to not be able to protect the integrity of the product during packaging and storage. The highest rehydration ability (7.85%) was obtained in the sample containing sodium alginate. Maltodextrin gave higher fracturability (10.552 mm) and the lowest hardness value (12.00 N) compared to other polymer supports at the concentration used. Maltodextrin gave the lowest astringency value in olive-enriched snacks. The lowest glass transition temperature (80.0°C) was obtained in the maltodextrin-added snack. The addition of sodium alginate delayed the onset of oxidation (OTs, 211°C). With the biopolymer supports used, functional and different taste snacks with nutritionally rich content were produced.