Cheese bread rereading: Vegetarian version with olive flour
The olive tree (Olea europaea L.) is made up of leaves that can be consumed, but are usually discarded by mechanized harvesting. An alternative to enable the disposal of olive leaves is to prepare the olive leaf flour (FFO), making use of it. Thus, the objective of this research was to prepare a vegetarian cheese bread added with olive leaf flour in order to make a new alternative for the technological use of this residue feasible. Five cheese bread formulations were developed, changing the amount of flour from the olive leaves added (0.95 - 2.85%) and subjected to the evaluation of sensory characteristics by the method of Quantitative Descriptive Analysis. The results showed that, among the fifteen attributes evaluated, the herbaceous, bitter and cheese flavors together with the herbaceous aroma showed a significant difference. Among the attributes analyzed, the FFO contributed to the greater bitter taste of the cheese breads, followed by the herbaceous flavor and aroma. It was concluded that it was possible to prepare a vegetarian cheese bread added with olive leaf flour as an alternative for the technological use of this residue.
ACAR-TEK, N.; AĞAGÜNDÜZ D. Olive leaf (Olea europaea L. folium): Potential effects on glycemia and lipidemia. Annals of Nutrition and Metabolism, v.76, n. 1, p.10-15, 2020. 10.1159/000505508
ATAEI, F.; HOJJATOLESLAMY, M. Physicochemical and sensory characteristics of sponge cake made with olive leaf. Journal of Food Measurement and Characterization, v.11, p.2259-64, 2017. 10.1007/s11694-017-9610-6
ALTOÉ, I.; MENOTTI, G.; AZEVEDO, E. D.; Comida e afeto: As releituras dos pratos-totem na culinária vegana. Revista Brasileira de Sociologia da Emoção, v.18, n. 52, p. 129-138, 2019.
BARBOSA, H. C.; CAZAL, M. M.; Evaluation of the influence of the sensory characteristics and nutritional knowledge in the acceptance of mate tea. Brazilian Journal of Food Technology, v.21, e2017075, 2018. 10.1590/1981-6723.7517
BEN SALEM, M.; AFFES, H. KSOUDA, K.; SAHNOUN, Z.; ZEGHAL, K. M.; HAMMAMI, S. Pharmacological Activities of Olea europaea Leaves. Journal of Food Processing and Preservation, v.39, n. 6, p.3128-36, 2015. 10.1111/jfpp.12341
BOGADO, A. M.; FREITAS, D. A reconstrução de memórias da alimentação na formação inicial de professores de ciências: Um reencontro com saberes, sabores, aromas e afetos. Revista Educação Temática Digital, v.18, n.3, p.670-689, 2016. 10.20396/etd.v18i3.8645410
COPPA, C. F. S. C.; ROSIM, R. E.; OLIVEIRA, C. A. F.; RODRIGUES, C. E. C.; GONÇALVES, C. B. Extraction of oleuropein from olive leaves using a hydroalcoholic solvent. Brazilian Journal of Food Technology, v.20, e.2016169, p.1-9, 2017. 10.1590/1981-6723.16916
FACCIOLI, L. S.; KLEIN, M. P.; BORGES, G. R.; DALANHOL, C. S.; MACHADO, I. S. K.; GARAVAGLIA, J.; DAL BOSCO, S. M. Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization. LWT - Food Science and Technology, v.141, p.1108-48, 2021. 10.1016/j.lwt.2021.110848
HARGREAVES, S. M.; NAKANO, E. Y.; ZANDONADI, R. P.; Brazilian vegetarian population - Influence of type of diet, motivation and sociodemographic variables on quality of life measured by specific tool (VEGQOL). Nutrientes, v.12, n, 5, p.1406-1428, 2020. 10.3390/nu12051406
HERRERO, M. T. N.; TEMIRZODA, A.; SEGURA-CARRETERO, R.; QUIRANTES, M.; PLAZA, E. New possibilities for the valorization of olive oil by-products. Journal of Chromatography A, v.1218, n.42, p.7511-7520, 2011. 10.1016/j.chroma.2011.04.053
SANTOS, L.; KOTOVICZ, V.; BARANA, A. C.; ALMEIDA, M. M.; Utilização de resíduos agroindustriais para produção de amiloglucosidase por Aspergillus awamori. Revista Brasileira de Tecnologia Agroindustrial, v. 6, n.1, p.655-664, 2012. 10.3895/S1981-36862012000100004
SILVA, P. P. M.; CASEMIRO, R. C.; ZILLO, R. R.; CAMARGO, A. C.; PROSPERO, E. T. P.; SPOTO, M. H. F. Sensory descriptive quantitative analysis of unpasteurized and pasteurized jucara pulp (Euterpe edulis) during long-term storage. Food Science & Nutrition, v.2, n.4, p. 321– 331, 2014. 10.1002/fsn3.105
VOGEL, P.; MACHADO, I. K.; GARAVAGLIA, J.; ZANI, V. T.; SOUZA, D.; DAL BOSCO, S. M.; Polyphenols benefits of olive leaf (Olea europaea L.) to human health. Nutrición Hospitalaria, v.31, n.3, p.1427-1433, 2015. 10.3305/nh.2015.31.3.8400
Copyright (c) 2021 Carolina Dias dos Santos et al.
This work is licensed under a Creative Commons Attribution 4.0 International License.