Use of Olive Oil Industrial By-Product for Pasta Enrichment

Use of Olive Oil Industrial By-Product for Pasta Enrichment

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Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem.Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste.Methods: Three consecutive steps were carried out.

In the first one, the olive paste was air-dried at low temperature, milled to record olive how to rebuild a 1963 corvette front suspension paste flour and properly analyzed for its biochemical composition.In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (w/w).In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality.

Sensory properties and nutritional content of enriched and control pasta were properly measured.Results: Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test.

Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols.Conclusions: The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products eugenia topiary spiral and produce new healthy food products.