Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties.

In this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/100 g of olive pomace (OP). OP was characterized by high total phenolic compounds (TPC) and a significantamount offibre. Fortification with OP significantly increased the TPC and the antioxidant capacity, both incooked and uncooked pasta. OP incorporation decreased the optimum cooking time while increasing theswelling index, the water absorption and the cooking loss. Firmness significantly increased with increasing levelsof OP as well as the adhesiveness. OP incorporation affected the starch fractions, reducing the rapidly digestiblestarch and increasing the slowly digestible starch and the resistant starch, without significantly influencing thepredictedin vitroglycaemic index. These results show that pasta fortified with OP could represent a healthyproduct and a potential technological alternative for the food industry by-products re-use.