Development and characterization of biscuits with olive pomace

This work developed biscuits with the partial substitution of wheat flour olive pomace (OPF). The contents substituted by OPF in were 0%, 10%, and 20%. effects on chemical composition, lipid profile, sensory aspects reformulated evaluated. data showed that has a high concentration dietary fiber (43.75%) 27.70% lipids. biscuit 10% replaced 4.29% total 22.61% lipids, whereas made substituting 20% have 8.52% 23.78% incorporation increased minerals, fiber. Sensorially, descriptors not beneficial to characterize OPF. Also, lightness, texture, brittleness decreased added OPF, as did loss from baking. Hence, BIS10 proved potential be better explored physicochemical viewpoint.