POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

Abstract

This paper aims to evaluate the potential use of black olive seed powder (BOP), a by-product of the olive oil industry, as a functional raw material. Physicochemical, rheological and bioactive properties and consumer acceptance preferences of bread produced by adding 1%, 2.5%, 5% and 7.5% BOP to wheat flour were examined in the study. It has been determined that BOP is rich in minerals. An increase in BOP addition in both the crumb and the crust led to enhanced phenolic and antioxidant activity. As for sensory evaluation, BOP-added bread samples scored higher than the control bread samples in terms of color, structure, hardness, and overall acceptability. High BOP addition resulted in the formation of firmer dark low volume bread, while low proportional BOP additives provided better rheological properties, bioactive additives and higher consumer appreciation. For this reason, BOP appears to be a good choice for enriching bread on an industrial scale.