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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Enrichment of Bread with Olive Oil Industrial By-Product
Author(s)
Annamaria Cedola1, Angela Cardinali2, Matteo Alessandro Del Nobile1 and Amalia Conte1
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DOI:10.17265/2161-6264/2019.02.005
Affiliation(s)
1. Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25 Foggia 71122, Italy
2. Institute of Sciences of Food Production-CNR Via G. Amendola 122/O, Bari 70126, Italy
ABSTRACT
The aim of the study was to
investigate the effect of bread fortification with dry olive paste flour (DOPF), coming from
Cellina di Nardò cultivar. Specifically, sensory and nutritional properties of
enriched bread were investigated. In addition, the glycemic response and the
bio-accessibility of polyphenols contained in the bread samples were also
estimated. The addition of DOPF leads to an increase of the total phenolic
compounds, total flavonoids and antioxidant activity, without compromising the
final acceptability. The recovery of bio-accessible polyphenols from the
simulated gastro-intestinal digestion was 59.3% for the control and 72.1% for
the enriched bread. Also the glycemic response was improved in the enriched
bread.
KEYWORDS
Antioxidant activity, bio-accessibility, dry olive paste flour, oil by-products, sustainable food.
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