Cheese bread rereading: Vegetarian version with olive flour

Keywords: Solid waste use, Olea Europaea L., Vegetarians

Abstract

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.

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Author Biographies

Carolina Dias dos Santos, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre

Departamento de Nutrição, Área de Desenvolvimento Sustentável.

Rafaella Câmara Rocha Menezes, Universidade Federal do Rio Grande do Sul, Porto Alegre

Departamento de Nutrição, Área de Desenvolvimento e Inovação.

Simone Morelo Dal Bosco, Universidade Federal de Ciências da Saúde de Porto Alegre, Porto Alegre

Departamento de Nutrição, Área de Desenvolvimento e Inovação.

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Releitura de pão de queijo: Versão vegetariana com farinha de oliveira
Published
2021-04-01
How to Cite
SANTOS, C. D. DOS; MENEZES, R. C. R.; DAL BOSCO, S. M. Cheese bread rereading: Vegetarian version with olive flour. Revista Verde de Agroecologia e Desenvolvimento Sustentável, v. 16, n. 2, p. 159-163, 1 Apr. 2021.
Section
FOOD SCIENCES