• Augustin, Maryann
• Hlaing, Mya Myintzu
• Cheng, Li Jiang
• Pitts, Keith
• Lerisson, Julie

Abstract

Olive pomace, a waste stream from olive oil milling, was fractionated by centrifugation, dried and incorporated into extruded snack formulations. The dried supernatant (5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 2.97% polyphenols, 82.4% carbohydrate including 17.2% dietary fiber) and flesh-enriched fraction (5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash and 1.96% polyphenols, 63.1% carbohydrate including 42.7% dietary fiber) were formulated with rice-oat or maize-oat flour mixtures to obtain extruded food products enriched in fiber and polyphenols. Pomace addition reduced the die pressure and specific mechanical energy during extrusion and resulted in lower expansion in the extruded product. FTIR showed that there were marked changes in the carbohydrate components and the structure of the proteins on extrusion. The study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace into flour-based formulations.This shows the potential of recovery and re-use of edible components from waste streams of olive oil processing for formulation of extruded products, demonstrating an opportunity for reducing food loss and improving food security.

Topics

• grinding
• extrusion
• milling
• centrifugation