{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T12:48:11Z","timestamp":1781527691856,"version":"3.54.1"},"reference-count":111,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2022,2,15]],"date-time":"2022-02-15T00:00:00Z","timestamp":1644883200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g\u22121, achieving the nutritional requirement for it to be labelled as a \u201csource of fibre\u201d. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.<\/jats:p>","DOI":"10.3390\/foods11040552","type":"journal-article","created":{"date-parts":[[2022,2,15]],"date-time":"2022-02-15T22:43:22Z","timestamp":1644965002000},"page":"552","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks"],"prefix":"10.3390","volume":"11","author":[{"given":"Giuditta","family":"de Gennaro","sequence":"first","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1770-4584","authenticated-orcid":false,"given":"Graziana","family":"Difonzo","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2736-7705","authenticated-orcid":false,"given":"Carmine","family":"Summo","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6675-2203","authenticated-orcid":false,"given":"Antonella","family":"Pasqualone","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0740-7677","authenticated-orcid":false,"given":"Francesco","family":"Caponio","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1097\/MPG.0000000000002831","article-title":"A Narrow Window: Booming Gluten-free Market and Fostering Healthy Dietary Habits in Children With Celiac Disease","volume":"71","author":"Runde","year":"2020","journal-title":"J. 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