Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties

The aim of this study was to investigate the effect of olive pomace flour (OPF) substitution (5%, 7.5% and 10%) on the physicochemical, bioactive, textural, nutritional, thermal, microstructural, and sensorial properties of breadsticks formulated with wheat flour (WF) and whole-wheat flour (WWF). The partial replacement of WF or WWF with OPF significantly decreased L* and b* of breadsticks; however, significantly increased total phenolic content (TPC) and antioxidant activity. The highest TPC values (1.04 +/- 0.09 and 1.07 +/- 0.11 mg GAE/g dry matter (DM)) were found in WF and WWF breadsticks containing 10% of OPF. The OPF increase from 5% to 10% in the formulation decreased the hardness of breadsticks. Among all breadsticks, WF and WWF breadsticks incorporated with up to 10% OPF presented satisfactory sensorial attributes. This study showed that, the incorporation of OPF into breadsticks could enable to produce bioactive and fiber-rich low-calorie functional snack foods. Practical applications Olive pomace, the by-product of olive oil processing, has been one of the major concerns of countries with a high amount of olive oil production. However, this waste can be valorized to design functional foods due to its high bioactive and fiber content. Breadsticks are very popular snack all over the world and plain breadsticks are great to incorporate with different flavors. The formulation of plain breadsticks can be changed by the substitution of main flour with olive pomace flour which would provide functionality and olive flavor without adding an extra ingredient. The use of olive pomace brings no cost for the raw material to food producers; in addition, would help the olive oil industry to overcome environmental problems. This study showed that, olive pomace has a big potential to create functional foods.