Treballs Fi de MàsterBioquímica i Biotecnologia

Gastronomic upcycling of olive pomace

  • Identification data

    Identifier:  TFM:2507
    Authors:  Guiteras Relaño, Mireia
    Abstract:
    Each year, Spain produces over 1.5 million tonnes of olive oil, generating large quantities of waste. Olive pomace—which accounts for 40% of the material remaining after extraction—can be repurposed in gastronomy to reduce waste and boost the circular economy. This study mechanically transforms the pomace into an ingredient suitable for breads, sweet and savory biscuits, and chocolate. Partially replacing flour with pomace in chocolate chip cookies and savory biscuits met with a positive reception, whereas significant changes in texture and color were observed in breads. The results confirm the functional and sensory potential of olive pomace in sustainable baking and pastry-making.
  • Others:

    Entity: Universitat Rovira i Virgili (URV)
    Confidenciality: No
    Student: Guiteras Relaño, Mireia
    Education area(s): Nutrició i Metabolisme
    APS: No
    Department: Bioquímica i Biotecnologia
    Creation date in repository: 2026-09-28
    Subject: Sostenibilitat
    Academic year: 2024-2025
    Work's public defense date: 2025-09-08
    Access Rights: info:eu-repo/semantics/openAccess
    Project director: Calvo Manso, Enrique
  • Keywords:

    olive pomace
    sustainability
    gastronomy
    Food and agricultural industries
  • Documents:

  • Cerca a google

    Search to google scholar