Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids fatty acids. In this sense, the present study aimed to evaluate influence of partial replacement wheat hydrogenated vegetable fat sucrose by protein, respectively, muffin-type cakes. The determination ideal formulation alternative was carried out through Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters dependent variables. optimum point obtained 38.00 % 3.75 oil, 4.05 protein. general, it observed that had positive effects on texture profile muffins provided products darker shades, characteristics used. Nutritionally, an increase total ash lipid content observed. contrast, starch decreased, but caloric value similar between standard sample optimum. Therefore, demonstrated feasibility potential for bakery goods.