Effects of Olive Pomace on the Quality of Chinese Dried Noodles
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Abstract:
In this paper, the contents of major chemicals in ground olive pomace were determined, and its effects on the cooking, textural, tensile and sensory properties of Chinese dried noodles were studied. The pomace contained 43.29% of crude fiber, 12.71% of crude fat, 4.54% of crude proteins, 0.72% of potassium, 1.67% of total flavonoids, 1.13% of total phenols and some other chemicals. Different amount of ground olive pomace can influence the quality of the noodles to varying degrees. Compared with the blank control, the best cooking time, water absorption, hardness, elasticity, stickiness, resilience, shear properties and sensory scores of noodles did not change significantly when the amount of olive pomace powder was 5%, but the cooking loss rate, chewability, cohesion and tensile properties decreased significantly; when the amount of olive pomace powder was 20%, the best cooking time of noodles is 1.25 min shorter than that of the blank control, the cooking loss increased by 17.60%, but the water absorption, hardness, elasticity, stickiness, cohesiveness, resilience and chewability decreased by 23.45%, 5.74%, 8.77%, 22.79%, 24.64%, 28.21% and 41.46% respectively; and the maximum breaking force, breaking distance, shear force and sensory score decreased by 26.51%, 38.65%, 22.57% and 31.87% respectively, compared to the control. Appropriate addition (≤10%) of ground olive pomace in noodles production can result in acceptable impact on their quality, but its excessive addition can significantly lower the quality of the noodles.
