Baking Europe / Winter 2024 This study investigates the substitution of sunflower oil (SO) with refined olive pomace oil (OPO) in traditional cupcakes and oil-based cakes, a traditional Spanish product. The results demonstrated that replacing SO with OPO, either partially or fully, significantly reduced the formation of thermally oxidized lipids during baking, thereby enhancing the oxidative stability of the products. Consumer panel evaluations revealed no significant differences in taste, aroma, or texture between fresh products made with OPO and those with SO. However, over a six-month shelf life study, products made with SO exhibited quality deterioration, such as rancidity, whereas those prepared with OPO maintained their freshness throughout the entire storage period. Furthermore, the bioactive components of OPO remained largely intact during baking and storage, with only minimal losses observed. These findings suggest that refined OPO preserves its nutritional and sensory qualities during the processing and storage of bakery items, positioning it as a healthier alternative to other vegetable oils in the baking industry.

Peer reviewed