POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

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Cakir E., Yıldırım R., Pour N., Özülkü G., Toker Ö. S., Arıcı M.

Latin American Applied Research, vol.53, no.4, pp.395-401, 2023 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 4
  • Publication Date: 2023
  • Doi Number: 10.52292/j.laar.2023.1073
  • Journal Name: Latin American Applied Research
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.395-401
  • Keywords: bioactive content, Black olive seed powder, Bread, Rhe-ological properties
  • Yıldız Technical University Affiliated: Yes

Abstract

This paper aims to evaluate the poten-tial use of black olive seed powder (BOP), a by-prod-uct of the olive oil industry, as a functional raw mate-rial. Physicochemical, rheological and bioactive prop-erties and consumer acceptance preferences of bread produced by adding 1%, 2.5%, 5% and 7.5% BOP to wheat flour were examined in the study. It has been determined that BOP is rich in minerals. An increase in BOP addition in both the crumb and the crust led to enhanced phenolic and antioxidant activity. As for sensory evaluation, BOP-added bread samples scored higher than the control bread samples in terms of color, structure, hardness, and overall acceptability. High BOP addition resulted in the formation of firmer dark low volume bread, while low propor-tional BOP additives provided better rheological properties, bioactive additives and higher consumer appreciation. For this reason, BOP appears to be a good choice for enriching bread on an industrial scale.