USE OF ALPERUJO AS AN INGREDIENT IN THE FORMULATION OF BREAD

Authors

  • Javier Ortuño Mercader Grupo de Biotecnología de Alimentos-BTA, Facultad de Veterinaria - Universidad de Murcia
  • Jorge Saura Martinez Grupo de Biotecnología de Alimentos-BTA, Facultad de Veterinaria - Universidad de Murcia
  • Amaury Taboada Rodriguez Grupo de Biotecnología de Alimentos-BTA, Facultad de Veterinaria - Universidad de Murcia
  • Fulgencio Marin Iniesta Grupo de Biotecnología de Alimentos-BTA, Facultad de Veterinaria - Universidad de Murcia
DOI: https://doi.org/10.6018/analesvet.553811
Keywords: Olive pomace, Bread, Total phenols, Sensory analisis, Firmness, Height, Weight

Abstract

Spain is currently the world's leading producer of olive oil, and the large amount of liquid and solid waste produced by this industry in our country constitutes a significant environmental problem. One of the main solid residues from the olive oil industry is olive pomace (AP) In this work, this by-product has been used as an ingredient in the formulation of breads at different concentrations: control bread (without olive pomace), AP5 (5%), AP10 (10%) and AP15 (15%). Measurements of colorimetry, firmness, weight loss due to cooking, determination of total phenols, weight and height loss over time and a sensory analysis carried out by an untrained tasting panel have been carried out on these breads. The results obtained have been a minor increase in the firmness of the bread over time, an important contribution of total phenols, a decrease in the loss of height and weight of the bread and a product acceptability of 50%.

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Published
10-07-2023
How to Cite
Ortuño Mercader, J., Saura Martinez , J. ., Taboada Rodriguez, A. ., & Marin Iniesta, F. . (2023). USE OF ALPERUJO AS AN INGREDIENT IN THE FORMULATION OF BREAD. Anales de Veterinaria de Murcia, 37. https://doi.org/10.6018/analesvet.553811
Issue
Vol. 37 (2023)
Section
Trabajos Fin de Grado/Fin de Máster

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