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Open AccessArticle

Use of Olive Oil Industrial By-Product for Pasta Enrichment

Services Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Institute of Sciences of Food Production-CNR, Via G. Amendola 122/O, 70126 Bari, Italy
Institute of Sciences of Food Production-CNR, Via Monteroni, 73100 Lecce, Italy
Author to whom correspondence should be addressed.
Antioxidants 2018, 7(4), 59;
Received: 20 March 2018 / Revised: 11 April 2018 / Accepted: 11 April 2018 / Published: 16 April 2018
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 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 and produce new healthy food products. View Full-Text
Keywords: fortified pasta; by-product; flavonoids and polyphenols; pasta quality fortified pasta; by-product; flavonoids and polyphenols; pasta quality
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MDPI and ACS Style

Padalino, L.; D’Antuono, I.; Durante, M.; Conte, A.; Cardinali, A.; Linsalata, V.; Mita, G.; Logrieco, A.F.; Del Nobile, M.A. Use of Olive Oil Industrial By-Product for Pasta Enrichment. Antioxidants 2018, 7, 59.

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