Enrichment of Bread with Olive Oil Industrial By-Product

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.