Valorization of olive oil by-products by reutilization in cereal based food
| Autor: | Padalino L., Conte A., Cardinali A., D'Antuono I., Mita G., Linsalalta V., Del Nobile M.A. |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | 29th EFFoST International Conference, Athens/Greece, 10-12 November 2015 info:cnr-pdr/source/autori:Padalino L., Conte A., Cardinali A., D'Antuono I., Mita G., Linsalalta V., Del Nobile M.A./congresso_nome:29th EFFoST International Conference/congresso_luogo:Athens%2FGreece/congresso_data:10-12 November 2015/anno:2015/pagina_da:/pagina_a:/intervallo_pagine |
| Popis: | During the last years the interest on the recovery, recycling and upgrading of residues from plant food processing, has increased drastically. Generally, food industries produce large volume of by products, both solid and liquid, which represent a problem for disposal and for environmental pollution. Nevertheless, they are also promising sources of bioactive compounds that can be recovered and used as valuable substances by developing new enriched food, such pasta and bread. Because bread and pasta are foods consumed every day, they can be considered as a carrier of functional substances that have a beneficial role on consumer health. Therefore, the aim of this study was to study the impact of agronomic by-product incorporation, such as olive cake flours, on the sensorial qualities of cereal-based food as pasta and bread. Commercial durum wheat semolina for pasta and commercial soft wheat flour for bread, were mixed with 10% w/w of two different olive cake flours. The bioactive compounds present in olive cake, pasta and bread were identified and characterized, and their stability, after the processing, was evaluated. Pasta and bread based on durum wheat semolina and wheat flour (100%), respectively were produced without olive cake flours and used as controls. Dry spaghetti and bread samples were submitted to a panel of 10 trained tasters in order to evaluate the sensorial attributes, since the incorporation of the olive cake flours, could determined a decline of sensory quality. Besides, the effect of olive cake flours particle size on the quality of food, was also studied, thus demonstrating that samples enriched with fine particle size showed the greatest overall quality score. |
| Databáze: | OpenAIRE |
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