Abstract
Olive pomace is the major by-products of olive processing industry, which is considered as a rich source of dietary fibre and other natural bioactive compounds. The present study aimed to develop Chinese olive pomace powders incorporated biscuit and evaluate its physical, sensory and nutritional properties. The results revealed that blends of wheat flour powder (85 g), Chinese olive pomace powder (15 g), sugar powder (33 g), shortening (22 g), sodium chloride (1.1 g), sodium bicarbonate (0.7 g), ammonium bicarbonate (0.3 g), skimmed milk powder (6 g), one egg and 12.5 mL water baked at temperature 200-220 °C for 8 min yielded dietary fibre enriched biscuit with acceptable texture and appearance. The sensory evaluation showed this newly formulated biscuit received an average score of 4.5(±0.58) on a 5-point hedonic scale, suggesting the biscuit has high overall acceptability. Besides, the nutritional quality evaluation also demonstrated this olive pomace incorporated biscuit contained abundant dietary fibre with significantly lower expected glycemic index compared to the traditional wheat flour biscuits. Taken together, the results suggested that incorporation of olive pomace powder in biscuit production could be used to develop functional food with enhanced fibre abundance, high nutritional quality and acceptability, and low calorie & glycemic index.
Highlights
In the last decades, dietary fibre has been recognised as “the seventh nutrient” due to its beneficial effects in preventing many chronic diseases (Montagne 2003)
Biscuits were prepared from white wheat flour and olive pomace powder in the ratios of 100:0, 90:10, 85:15, and 80:20 respectively
Consistent with previous reports (Clemente et al, 1997; Omer and Mohamed 2012), our results showed that olive pomace contains abundant dietary fibre
Summary
Dietary fibre has been recognised as “the seventh nutrient” due to its beneficial effects in preventing many chronic diseases (Montagne 2003). It is widely accepted that dietary fibre intake would benefit a range of health issues, such as enhancing the control of serum glucose and cholesterol levels, lowering the risk of coronary heart disease and certain forms of cancer, and improving gastrointestinal function. A number of publications supported that shortage of fibre intake leads to chronic ailments such as diabetes mellitus, colon cancer, cardiovascular disease and obesity (Huxley et al, 2013; Post 2012; Kaczmarczyk 2012). The traditional sources of dietary fibre include cereals, beans, fruits and vegetables, due to the marked changes in the dietary habits, a decline in total dietary fibre intake has become a problematic trend globally. Development of fibre enriched foods has become a novel trend in food industry. Studies have been conducted to investigate the feasibility of incorporation of dietary fibre into the baked products, such as bread (Liu et al, 2016), cake (Garciazaragoza et al, 2010) and biscuit (Protonotariou et al, 2016) to meet the demand for low fat and high fibre food products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
