Romano Raffaele, Aiello Alessandra, De Luca Lucia, Acunzo Alessandro, Montefusco Immacolata, Pizzolongo Fabiana
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Foodtech s.r.l., Galleria Vanvitelli 33, 80133 Naples, Italy.
Foods. 2021 Jun 16;10(6):1393. doi: 10.3390/foods10061393.
"" is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, a, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
“”是一种源自意大利那不勒斯的典型糕点，传统上使用猪油制作。在烘焙行业，棕榈油被广泛用于替代猪油，以获得不含胆固醇的产品，但目前它正处于讨论之中，这主要与其种植的可持续性有关。因此，在这项工作中，猪油被不同比例的由葵花籽油、乳木果油和椰子油组成的不含棕榈油的蔬菜混合物所替代。用猪油制作的传统糕点和用棕榈油制作的糕点用作对照。对所获得的糕点测定了水分、a*、游离酸度、过氧化值、脂肪酸、总极性化合物和总体可接受性。结果表明，使用由40%葵花籽油、40%乳木果油和20%椰子油组成的植物油混合物可使烹饪过程中氧化化合物（过氧化物和总极性化合物）的形成降至最低，并生产出一种水分含量与传统糕点非常相似且受到消费者喜爱的产品。
