Olive pomace oil can be an excellent and healthy alternative to saturated fats commonly used for various baked products in the confectionery industry. The researchers from theMadrid Institute of Food and Nutrition Science and Technology (ICTAN-CSIC) María Dolores Álvarez and Susana Cofradesthrough the preparation of four margarine formulations with different percentages of olive pomace oil and their subsequent application in the production of puff pastry.
“The results of this project – the two researchers explained – have revealed the technological feasibility of olive pomace oil to produce margarines as a replacement for saturated fats present in commercial fatty preparations, and aimed at being incorporated into laminated doughs to obtain various final baked products such as puff pastries, volovanes, croissants , crodots, palmeritas, etc.”
From a technological point of view, margarines produced with pomace oil they presented plastic, material, thermal, structural and organoleptic properties very close to those of commercial butters and fatty preparations for puff pastry. All puff pastry doughs prepared with these margarines also showed excellent baking performance.
On a sensorial level, no differences were detected between sensory attributes puff pastry made with margarines containing olive pomace oil and puff pastry made with commercial butter and fatty preparations.
From a nutritional point of view, vice versa, it is significant improvement in the lipid profile of all margarines containing olive pomace oil. “Puff pastries prepared with margarines containing 41% of this oil have a reduction in saturated fatty acid content of 37% compared to those prepared with commercial butter, which constitutes a much healthier option for the consumer”explained Álvarez and Cofrades.
This is the second research dedicated to the study of the applicability of olive pomace oil in bread making. The positive results join those of a previous study also commissioned by theInterprofessional Body of Olive Pomace Oil (ORIVA) Spanish who entrusted the bulk of this activity to Superior Council for Scientific Research (CSIC). “Only by relying on the main scientific institution of our country – has explained José Luis Maestro Sánchez-Canopresident of the organization – we will be able to have a continuous, solid and independent scientific bibliography that testifies to the properties and versatility of the product. We first showed its excellent performance in frying, and now we are testing its great potential in baking,”
