POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

This study aimed to evaluate the potential use of olive seed pulp powder (BOP), a by-product of the olive oil industry, as a functional raw material. The physicochemical, rheological, and bioactive properties and consumer acceptance preferences of bread produced by adding wheat flour at 1%, 2.5%, 5%, and 7.5% ratios were investigated. Depending on the increase in BOP addition, it decreased the stickiness and specific volume of the bread and increased the brown index, hardness, and stickiness values. The increase in BOP addition in both the shell and the core increased phenolic and antioxidant activity. The BOP shot had a positive impact on consumer preference. The 5% and 7.5% BOP are more stable and of good quality in terms of preserving shape due to lower exponents. For this reason, BOP appears to be a good candidate for enriching bread on an industrial scale