Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli

Edible fats and oils are usually considered in the production of bakery products for technological and sensory reasons, but the nutritional and economic aspects and the oxidative stability of the final product must also be taken into account. Four different oil blends (high oleic sunflower oil, 87.5% extra virgin olive oil + 12.5% sunflower oil, 75% extra virgin olive oil + 25% rice oil and 87.5% high oleic sunflower oil + 12.5% coconut oil) were used in the production of taralli as an extra virgin olive oil alternative. The lipid fraction, texture and sensory characteristics, and oxidative evaluation of the final products were studied. The use of the oil blend made of 75% extra virgin olive oil and 25% rice oil gave the best compromise for the content of sterols and tocols resulting in a combination that was able to achieve an induction period, in the accelerated oxidation test, that was comparable to that of the reference control made with extra virgin olive oil only.