Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

Abstract

In this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/100 g of olive pomace (OP). OP was characterized by high total phenolic compounds (TPC) and a significant amount of fibre. Fortification with OP significantly increased the TPC and the antioxidant capacity, both in cooked and uncooked pasta. OP incorporation decreased the optimum cooking time while increasing the swelling index, the water absorption and the cooking loss. Firmness significantly increased with increasing levels of OP as well as the adhesiveness. OP incorporation affected the starch fractions, reducing the rapidly digestible starch and increasing the slowly digestible starch and the resistant starch, without significantly influencing the predicted in vitro glycaemic index. These results show that pasta fortified with OP could represent a healthy product and a potential technological alternative for the food industry by-products re-use.