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- Title
HEALTH PROMOTING OLIVE LEAF AS A FOOD INGREDIENT: INDUSTRIAL STUDY ON A CONFECTIONERY PRODUCT.
- Authors
MILED, NABIL; ALOUI, FATMA; MSADDAK, LOTFI; FRIKHA, FAKHER; ALGHAMDI, OTHMAN A.; FENDRI, AHMED
- Abstract
The chemical composition and functional properties of olive (Olea europaea L.) leaf powder (OL) as an ingredient to be used in green and sustainable food processing were determined. OL contained low moisture (8% of dry weight) and fat (1.6%), moderate rates of proteins (10.8%) and high amounts of carbohydrates (70.8 %) composed mainly of insoluble fibers (57.9%). Due to its high content in insoluble fibers, OL displayed high fat absorption power and moderate water solubility index and holding capacity. Therefore, OL can be an appropriate ingredient to stabilize lipid rich food formulations. OL was incorporated at an industrial scale in a pistachio paste based confectionery product. This addition enabled to protect the oil from oxidation during cooking, drying and storage of the pistachio paste mixture. Moreover, the microbiological quality, textural properties, sensory attributes, and overall acceptance of the product were improved. This work promotes the use of OL as a health promoting multifunctional food ingredient.
- Subjects
OLIVE leaves; PISTACHIO; CONFECTIONERY; PRODUCT acceptance; OLIVE; WATER power
- Publication
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, Vol 46, Issue 1, p93
- ISSN
1843-5157
- Publication type
Article
- DOI
10.35219/foodtechnology.2022.1.08