Bakery products such as biscuits and taralli are among those products subjected to lipid oxidation because of their long shelf-life. In this study biscuits and taralli were formulated with different lipidic formulations in order to find out what resist oxidation the most. After a lipid fractions characterization, the oxidative stability of biscuits and taralli; was studied with Oxitest®. Taralli (T) were composed of wheat flour, white wine, salt and five different lipid fractions: olive oil (EVO, T0), high oleic sunflower oil (OSO, T1), EVO:sunflower oil 87.5:12.5 (EVO:SO, T2), EVO:rice oil 75:25 (EVO:RO, T3) and OSO:coconut oil 87.5:12.5 (OSO:CO, T4). Biscuits (B) were composed of wheat flour, sugar, eggs, lemon zest, baking powder and six different lipid fractions: palm oil (P, B0), butter (B, P1), B:EVO 50:50 (B2), B:OSO 50:50 (B3), OSO (B4) and CO:SO 87.5:12.5 (B5). In both samples of taralli and biscuits the fatty acid profile reflected that of the relative lipid fractions; prevalence of monounsaturated fatty acids (MUFA) was evident, with the exception of palm oil, butter and CO:SO 87.5:12.5 where saturated fatty acids (SFA) prevailed instead. Three tocopherols (α-tocopherol, β-tocopherol e γ-tocopherol) and four tocotrienols (α-tocotrienol, β-tocotrienol, γ-tocotrienol e δ-tocotrienol) were identified in the different lipid fractions. Palm oil showed the highest content and was the only which contains all of them. Samples T0 and T3, showed the highest oxidative stability; the latter showed the high importance of γ-orizanol which is naturally present in rice oil. Biscutis B1 and B5 showed the higher oxidative stability related to the combination of high presence of SFA content in butter and of tococromanol in SO. The oxidative stability depends on the oil/fat composition, but it is not exclude a contribution of the products from maillard reaction. In biscuits, in fact, reducing sugar and protein are relevant and the development of such reaction may contribute to oxidation resistance. For this reason, in fact, B4 and T1 samples had the same lipid fraction (OSO) but the oxidative stability of the second one was almost four time lower than first one; probably because of Maillard reaction that occurs in biscuits.
silvia marzocchi, federica pasini, maria caboni (2020). Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability.
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability
silvia marzocchi;federica pasini;maria caboni
2020
Abstract
Bakery products such as biscuits and taralli are among those products subjected to lipid oxidation because of their long shelf-life. In this study biscuits and taralli were formulated with different lipidic formulations in order to find out what resist oxidation the most. After a lipid fractions characterization, the oxidative stability of biscuits and taralli; was studied with Oxitest®. Taralli (T) were composed of wheat flour, white wine, salt and five different lipid fractions: olive oil (EVO, T0), high oleic sunflower oil (OSO, T1), EVO:sunflower oil 87.5:12.5 (EVO:SO, T2), EVO:rice oil 75:25 (EVO:RO, T3) and OSO:coconut oil 87.5:12.5 (OSO:CO, T4). Biscuits (B) were composed of wheat flour, sugar, eggs, lemon zest, baking powder and six different lipid fractions: palm oil (P, B0), butter (B, P1), B:EVO 50:50 (B2), B:OSO 50:50 (B3), OSO (B4) and CO:SO 87.5:12.5 (B5). In both samples of taralli and biscuits the fatty acid profile reflected that of the relative lipid fractions; prevalence of monounsaturated fatty acids (MUFA) was evident, with the exception of palm oil, butter and CO:SO 87.5:12.5 where saturated fatty acids (SFA) prevailed instead. Three tocopherols (α-tocopherol, β-tocopherol e γ-tocopherol) and four tocotrienols (α-tocotrienol, β-tocotrienol, γ-tocotrienol e δ-tocotrienol) were identified in the different lipid fractions. Palm oil showed the highest content and was the only which contains all of them. Samples T0 and T3, showed the highest oxidative stability; the latter showed the high importance of γ-orizanol which is naturally present in rice oil. Biscutis B1 and B5 showed the higher oxidative stability related to the combination of high presence of SFA content in butter and of tococromanol in SO. The oxidative stability depends on the oil/fat composition, but it is not exclude a contribution of the products from maillard reaction. In biscuits, in fact, reducing sugar and protein are relevant and the development of such reaction may contribute to oxidation resistance. For this reason, in fact, B4 and T1 samples had the same lipid fraction (OSO) but the oxidative stability of the second one was almost four time lower than first one; probably because of Maillard reaction that occurs in biscuits.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
