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The processing of olive oil has residues generated and concerns about its improper disposal. With this, the development of new products appears as a proposal. The objective of this work was the development of bread with the addition of olive pomace flour and its colorimetric analysis. The olive pomace was obtained from the 2019 harvest of the Campaign Region. Bread formulations with the addition of FBA and control bread were developed. Next, the Minolta Colorimeter was used to determine the chromaticity coordinates a * and b * for later calculation of the hue angle (Hue), chroma (C *) and luminosity (L *). The results obtained were of lower values for the FBA in all analysis proposals. FBA-added bread obtained the best results in chromaticity and chroma coordinates. Thus, there were biochemical transformations present in bakery operations through colorimetry. PALAVRAS-CHAVE: colorimetria; coproduto; olivicultura.

Análise colorimétrica de pão com adição de farinha de bagaço de azeitona