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Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Shaoling Lin, Wenwen Chi, Jiamiao Hu, Qiang Pan, Baodong Zheng, Shaoxiao Zeng.




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.

Key words: Biscuits; Dietary fibre; Olive Pomace; Starch digestibility






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