Vurro Francesca, Greco Miani Marcello, Summo Carmine, Caponio Francesco, Pasqualone Antonella
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy.
Casillo Next Gen Food srl, Laboratory R&D Casillo Group, Via A. Sant'Elia, 70033 Corato, Italy.
Foods. 2022 Apr 28;11(9):1282. doi: 10.3390/foods11091282.
Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory features of biscuits. Control biscuits (C) prepared with the commonly used sunflower oil were compared with samples prepared with durum wheat oil at 50% (D50) and 100% replacement levels (D100). The reformulated biscuits were very rich in tocols, especially tocotrienols (982.9, 635.2, and 64.1 mg/kg on lipid fraction weight in D100, D50, and C, respectively). The higher content of antioxidants extended the resistance to the oxidation of biscuits (induction time = 53.61, 70.87, and 79.92 h in C, D50, and D100, respectively). D100 showed the lowest amounts of triacylglycerol oligopolymers and oxidized triacylglycerols, and the lowest amounts of the volatile markers of lipid oxidation (hexanal and nonanal). The use of durum wheat oil did not affect the sensorial and textural properties, compared to C. This study suggests that durum wheat oil could be effectively used in biscuit-making to decrease the oxidative phenomena and increase the bioactives of the end-products.
脂质在决定饼干的整体品质方面起着重要作用，特别是在抗氧化性方面，以及对饼干质地和感官特性的影响方面。这项工作的目的是研究硬粒小麦油对饼干理化特性和感官特性的影响。将用常用的向日葵油制备的对照饼干（C）与用硬粒小麦油在50%（D50）和100%替代水平（D100）下制备的样品进行比较。重新配方的饼干富含生育酚，尤其是生育三烯酚（在D100、D50和C中，脂质部分重量中分别为982.9、635.2和64.1毫克/千克）。抗氧化剂含量的增加延长了饼干的抗氧化性（诱导时间在C、D50和D100中分别为53.61、70.87和79.92小时）。D100显示出三酰甘油低聚物和氧化三酰甘油的含量最低，以及脂质氧化挥发性标志物（己醛和壬醛）的含量最低。与对照饼干相比，使用硬粒小麦油不会影响饼干的感官和质地特性。这项研究表明，硬粒小麦油可有效地用于饼干制作，以减少氧化现象并增加最终产品的生物活性成分。
