Aplicação da farinha obtida do bagaço proveniente da extração do azeite de oliva para o desenvolvimento de biscoitos salgados sem glúten

Abstract

The development of olive cultivation in Brazil is highlighted by the production of olive oil. However, the residue of its production, the pomace, is considered complex since it is a solid by-product formed from pieces of olive stone, skin and pulp. The use of by-products from food industries has been gaining ground in the development of new products for adding economic and nutritional value, in addition to contributing to the reduction of environmental impact, with this, the bagasse obtained from the extraction of olive oil is related to the presence of bioactive compounds that promote beneficial properties to the body such as antioxidant activity. There is a portion of the Brazilian population that has celiac disease, which makes it impossible to consume products that contain gluten in their formulation. In this context, the development of gluten-free products, such as cookies, is a challenge for the food industry, since rice flour is usually used in these preparations when wheat cannot be consumed, as it is one of the well accepted options, for the production of products for celiac patients. Thus, the objective was to develop four formulations of savory biscuits, being a control (only with rice flour) and three others with partial substitutions of 5.0, 10.0 and 15% of rice flour for pulp flour from bagasse. of the olive, in order to potentiate its antioxidant content. After obtaining the flour, granulometric, proximate and bioactive analyzes were carried out, obtaining a Sauter diameter of 151 µm. For moisture, ash, proteins, lipids, fibers and carbohydrates, 8.48, 3.45, 6.75, 26.72, 40.18 and 14.42% were obtained, respectively. As for the bioactive compounds, the flour showed an antioxidant capacity of 77.4%, and phenolic compounds present at 32.33 mg gallic acid/100 g of sample, demonstrating the high content of bioactive compounds. With this, the salted cookies type cookie were prepared, determining the physicochemical characteristics of the formulations, noting that, in general, the formulations enriched with pulp flour from the bagasse of the extraction of olive oil presented higher bioactive contents in their compositions. , from the flour, adding value to the product. Thus, salted cookies with partial replacement of pulp flour represent an excellent alternative for the reuse of waste discarded by olive growing, and a great product for the celiac population, providing a viable option in the diet and health of the human being.