Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking

In this study the possibility to utilize by-products of the olive oil industry for bread fortification was investigated. In particular, when using a specific decanter made by Pieralisi (Italy) for olive oil extraction it is possible to obtain a by-product having the physical consistency of a paté, whose polyphenols content is very high [about 9600 ppm (f.w.)] and that could find an use in the food industry. After several tests at industrial level to identify the maximum allowable addition of paté that would not cause technological problems in the production of a typical bread loaf, the dough fortification was carried out at 600 ppm. The cooking step caused a 14% polyphenols loss, but due to the water removal the final concentration in the bread was about 2600 ppm. The bread acceptability was then assessed in comparison with a traditional bread loaf using a panel of 110 consumers, giving no information about the bread characteristics. While the data showed higher preference of the traditional bread as far as color and general appearance, the fortified bread was preferred for taste and aroma. The test was then repeated giving the panelist information about the polyphenols content and their beneficial effects on the human health. In this case the fortified bread scored a higher acceptability vs the regular bread. The bread was also analyzed to assess the polyphenols bioavailability after baking and the results indicate that by eating 100 g of fortified bred the polyphenols daily intake would be about 4 times higher than the minimum quantity recommended by EFSA in order to exert a positive influence on consumers’ health. The overall results indicate that fortification of bread with phenolic compounds resulting from the production of olive oil is feasible and that consumers are positively influenced in their choice by the information received.