Premium
Chemical composition of olive by‐product and modifications through enzymatic treatments
Author(s) -
Valiente Cruces,
Arrigoni Eva,
Esteban Rosa M,
Amadò Renato
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690106
Subject(s) - chemistry , food science , cellulase , polysaccharide , cellulose , monosaccharide , composition (language) , hydrolysis , enzyme , enzymatic hydrolysis , fraction (chemistry) , uronic acid , chromatography , biochemistry , linguistics , philosophy
The purpose of the present work was to study the dietary fibre (DF) fraction of olive cake and modify the fibre structure through enzymatic treatments in order to improve the sensory quality of this by‐product for its incorporation into a baked product. Two different commercial enzyme preparations were used for enzymatic modifications: Viscozyme L, a hemecellulase/cellulase multi‐enzyme complex, and Olivex which contains different pectolitic main activities as well as various side activities, hemicellulases and cellulases. DF consists of 800 g total dietary fibre per kg dry matter. More than 91% of the DF are insoluble and the monosaccharide composition of this fraction indicates the presence of mainly cellulose and xyloglucans or xylans. Approximately 75% of the uronic acids found in olive cake are associated to the insoluble DF (IDF). Arabinans and uronic acids polysaccharides are the major fibre components in the soluble DF (SDF) fraction. Enzymatic treatments with commercial preparations caused changes in the DF content and in the IDF:SDF ratio depending on enzyme concentrations and incubation time. Baking experiments showed that a substitution of 10% of wheat flour by enzymatically modified olive cake led to an improved texture compared to products containing untreated cake.