Abstract
Olive stones are by-products in olive oil extraction and in table olive industries. Nonetheless, they contain beneficial nutritive elements such as fiber, phenolic compounds, and omega-3 and -6 fatty acids. In this research, olive stone powder (OSP) was used to substitute 0, 15, 25, and 35% of wheat flour in sponge cake recipe. The effects of this substitution were examined on the physiochemical and sensory properties of sponge cakes. The fiber content and the total phenolic compounds of the cake samples increased significantly from 0.67 to 8.60% and from 89.14 to 739.23 μg/ml, respectively, by increasing the OSP from 0 to 35%. With increased amounts of OSP, batter viscosity and consistency decreased (from 27430 to 11030 centipoise and from 8.67 to 13.42 g/s, respectively), while the specific volume of the cakes increased (from 2.08 to 6.21 cm3/g). Parallel to the increased levels of substitution, the hardness and springiness of cakes decreased, whereas the gumminess and chewiness increased. The crumb structure of OSP-enriched cakes was more porous than that of the control. Color analysis indicated significant differences between the control and treated samples regarding L∗a∗, and b∗ parameters. Cakes had colors that were darker than expected when treated with OSP (p<0.05). According to sensory evaluations, no significant differences were observed between OSP cakes and the control sample in terms of taste, after taste, color, and odor (p>0.05). In conclusion, substituting OSP for flour by 25% can yield acceptable dietary fiber content and antioxidant phenolic compounds while showing no undesirable changes in sensory properties.
Highlights
Olive or Olea europaea L., from the Oleaceae family, is cultivated in many regions of the world and is a very rich source of vitamins
Seeds, can be considered as important byproducts. ey have strong lignified fibers as their primary structure. eir components include cellulose, hemicelluloses, and lignin, there are trace elements of fat and protein in them too. e olive seed contains a considerable amount of oil (22–27% of its weight) that is richer in individual sterols and in total polyunsaturated fatty acids (PUFA) than the olive fruit itself [2]
Since olive stones are a valuable source of micronutrients, powdering and adding them to flour can bring on dietary fibers and phenolic compounds as antioxidants
Summary
Olive or Olea europaea L., from the Oleaceae family, is cultivated in many regions of the world and is a very rich source of vitamins. As a matter of fact, the right amount of dietary fiber can lower the risk of cardiovascular diseases, obesity, cancer, diabetes, and gallstones [4]. Apart from their positive health benefits, their unique functional properties can improve the texture, consistency, and stability in food production and storage [5]. Since olive stones are a valuable source of micronutrients, powdering and adding them to flour can bring on dietary fibers and phenolic compounds as antioxidants. To the best of our knowledge, there have been no studies on the application of this biomass in food products so far. e aim of this study is to examine the efficiency of OSP as replacement of wheat flour at levels of 15, 25, and 35% in order to increase its nutritional values. e physical and textural properties of the enriched batters and cakes are investigated
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