Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste.

ABSTRACT: Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochro

SUBMITTER: Durante M 

PROVIDER: S-EPMC6766877 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature