Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

Summary In this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg −1 (with 20% olive pulp). L * results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control.