Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli
Summary 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 o...
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| Veröffentlicht in: | International journal of food science & technology 2024-04, Vol.59 (4), p.2697-2706 |
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| container_title | International journal of food science & technology |
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| creator | Pasini, Federica Marzocchi, Silvia Ravagli, Cesare Cuomo, Francesca Messia, Maria Cristina Marconi, Emanuele Caboni, Maria Fiorenza |
| description | Summary
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.
Lipid mixtures were used in taralli production as an extra virgin olive oil alternative. Lipid, rheological, sensory characteristics and oxidative evaluation were determined. 75% extra virgin olive oil: 25% rice oil resulted the best compromise. Content of sterols and tocols of the blend was comparable to the control. |
| doi_str_mv | 10.1111/ijfs.17019 |
| format | Article |
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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.
Lipid mixtures were used in taralli production as an extra virgin olive oil alternative. Lipid, rheological, sensory characteristics and oxidative evaluation were determined. 75% extra virgin olive oil: 25% rice oil resulted the best compromise. Content of sterols and tocols of the blend was comparable to the control.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17019</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Accelerated tests ; Bakery products ; Coconut oil ; Edible oils ; Helianthus ; Lipid characterisation ; Lipids ; Mixtures ; oil blends ; Olive oil ; Oxidation tests ; oxidative evaluation ; savoury snack ; Sensory properties ; Sterols ; Sunflower oil ; texture characteristics ; Vegetable oils</subject><ispartof>International journal of food science & technology, 2024-04, Vol.59 (4), p.2697-2706</ispartof><rights>2024 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3509-b223449fbfbb0c570ff75337d7ed5ed2a6e16532324040db70aa2779fc4329003</cites><orcidid>0000-0002-3616-7537</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17019$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17019$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Pasini, Federica</creatorcontrib><creatorcontrib>Marzocchi, Silvia</creatorcontrib><creatorcontrib>Ravagli, Cesare</creatorcontrib><creatorcontrib>Cuomo, Francesca</creatorcontrib><creatorcontrib>Messia, Maria Cristina</creatorcontrib><creatorcontrib>Marconi, Emanuele</creatorcontrib><creatorcontrib>Caboni, Maria Fiorenza</creatorcontrib><title>Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli</title><title>International journal of food science & technology</title><description>Summary
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.
Lipid mixtures were used in taralli production as an extra virgin olive oil alternative. Lipid, rheological, sensory characteristics and oxidative evaluation were determined. 75% extra virgin olive oil: 25% rice oil resulted the best compromise. Content of sterols and tocols of the blend was comparable to the control.</description><subject>Accelerated tests</subject><subject>Bakery products</subject><subject>Coconut oil</subject><subject>Edible oils</subject><subject>Helianthus</subject><subject>Lipid characterisation</subject><subject>Lipids</subject><subject>Mixtures</subject><subject>oil blends</subject><subject>Olive oil</subject><subject>Oxidation tests</subject><subject>oxidative evaluation</subject><subject>savoury snack</subject><subject>Sensory properties</subject><subject>Sterols</subject><subject>Sunflower oil</subject><subject>texture characteristics</subject><subject>Vegetable oils</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EEqWw8AsssSGlnL9iZURVC0VIDMBsOY5NXblxsFOq_HvSlplb7obn3js9CN0SmJGxHvzG5RmRQKozNCGsFAUtKTlHE6gEFIJTdomuct4AAGWST1C9cM6aHkeHk-2CNr79wjH4H4ujD3jv-_VxqINtm4xji7v1kL2JZm233uiAddvgbNsc04C7FDubem_zIbDXSYfgr9GF0yHbm78-RZ_Lxcf8uXh9e1rNH18LwwRURU0p47xytatrMEKCc1IwJhtpG2EbqktLSsEooxw4NLUEramUlTOc0QqATdHdKXf84ntnc682cZfa8aSilRCMl5KIkbo_USbFnJN1qkt-q9OgCKiDQ3VwqI4OR5ic4L0PdviHVKuX5ftp5xd7EnRV</recordid><startdate>202404</startdate><enddate>202404</enddate><creator>Pasini, Federica</creator><creator>Marzocchi, Silvia</creator><creator>Ravagli, Cesare</creator><creator>Cuomo, Francesca</creator><creator>Messia, Maria Cristina</creator><creator>Marconi, Emanuele</creator><creator>Caboni, Maria Fiorenza</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-3616-7537</orcidid></search><sort><creationdate>202404</creationdate><title>Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli</title><author>Pasini, Federica ; Marzocchi, Silvia ; Ravagli, Cesare ; Cuomo, Francesca ; Messia, Maria Cristina ; Marconi, Emanuele ; Caboni, Maria Fiorenza</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3509-b223449fbfbb0c570ff75337d7ed5ed2a6e16532324040db70aa2779fc4329003</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Accelerated tests</topic><topic>Bakery products</topic><topic>Coconut oil</topic><topic>Edible oils</topic><topic>Helianthus</topic><topic>Lipid characterisation</topic><topic>Lipids</topic><topic>Mixtures</topic><topic>oil blends</topic><topic>Olive oil</topic><topic>Oxidation tests</topic><topic>oxidative evaluation</topic><topic>savoury snack</topic><topic>Sensory properties</topic><topic>Sterols</topic><topic>Sunflower oil</topic><topic>texture characteristics</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pasini, Federica</creatorcontrib><creatorcontrib>Marzocchi, Silvia</creatorcontrib><creatorcontrib>Ravagli, Cesare</creatorcontrib><creatorcontrib>Cuomo, Francesca</creatorcontrib><creatorcontrib>Messia, Maria Cristina</creatorcontrib><creatorcontrib>Marconi, Emanuele</creatorcontrib><creatorcontrib>Caboni, Maria Fiorenza</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pasini, Federica</au><au>Marzocchi, Silvia</au><au>Ravagli, Cesare</au><au>Cuomo, Francesca</au><au>Messia, Maria Cristina</au><au>Marconi, Emanuele</au><au>Caboni, Maria Fiorenza</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-04</date><risdate>2024</risdate><volume>59</volume><issue>4</issue><spage>2697</spage><epage>2706</epage><pages>2697-2706</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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.
Lipid mixtures were used in taralli production as an extra virgin olive oil alternative. Lipid, rheological, sensory characteristics and oxidative evaluation were determined. 75% extra virgin olive oil: 25% rice oil resulted the best compromise. Content of sterols and tocols of the blend was comparable to the control.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17019</doi><tpages>2706</tpages><orcidid>https://orcid.org/0000-0002-3616-7537</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Accelerated tests Bakery products Coconut oil Edible oils Helianthus Lipid characterisation Lipids Mixtures oil blends Olive oil Oxidation tests oxidative evaluation savoury snack Sensory properties Sterols Sunflower oil texture characteristics Vegetable oils |
| title | Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli |
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