Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties

In recent years, the interest in the recovery and recycling of residues resulting from plant food processing has risen. Often food processing by-products are sources of bioactive compounds that can be reused as valuable ingredients. During the olive milling process, different by-products rich in phenolic compounds and fiber are generated. Among these, there is the “patè” generated by a recently introduced multiphase decanter technology for olive oil industrial extraction. Due to its potential richness in bioactive compounds, the patè inclusion in two types of Italian bread (ciabatta and pagnotta) on an industrial scale has been investigated. The physicochemical properties of control and fortified bread, along with the nutritional and sensory characteristics of the obtained bread, were evaluated. A significant effect of patè inclusion on both the two bread types in terms of aw, moisture, volume, density, cell size, cell density, alveolar percentage and crumb uniformity was observed. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, were higher in fortified bread as well as the total dietary fiber. In addition, the overall acceptability of fortified bread was comparable with or even higher than the control samples. The obtained results suggest that patè could be an appealing ingredient used to obtain fortified bread on an industrial scale regardless of type. Bread fortified with patè could be a source of fiber and polyphenols compounds with higher accepted sensorial characteristics.