Being waste products of olive fruits, olive stones could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fibers. In this study, wheat flour was substituted by olive stone powder at levels of 0, 5, 10 and 15%. The rheological properties of biscuit dough and proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties of biscuit samples were investigated. Wheat flour replacement by olive stone powder increased antioxidant activity, fat and fiber content of biscuit samples (p < 0.05). The biscuits prepared with addition of 15% olive stone powder had 30.44 ± 0.03% DPPH radical scavenging activity, 11.22 ± 0.09% crude fiber, and 26.32 ± 0.22% fat. According to results of sensory analysis, wheat flour could be substituted up to 15% by olive stone powder to prepare biscuits without causing unacceptable product in terms of sensory properties.

作为橄榄果实的废品，橄榄石由于其丰富的抗氧化特性，营养成分和膳食纤维，可以用作健康的功能性食品成分。在这项研究中，小麦粉被橄榄石粉所替代，含量为0％，5％，10％和15％。研究了饼干面团的流变特性及其组成，色值，总酚含量，抗氧化活性，质地和饼干样品的感官特性。用橄榄石粉代替小麦粉可提高饼干样品的抗氧化活性，脂肪和纤维含量（p <0.05）。加入15％橄榄石粉制备的饼干具有30.44±0.03％的DPPH自由基清除活性，11.22±0.09％的粗纤维和26.32±0.22％的脂肪。根据感官分析的结果，可以用橄榄石粉代替最多15％的小麦粉来制备饼干，而不会引起感官特性不合格的产品。