Vurro Francesca, Summo Carmine, Squeo Giacomo, Caponio Francesco, Pasqualone Antonella
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola 165/a, I-70126 Bari, Italy.
Foods. 2022 Sep 2;11(17):2679. doi: 10.3390/foods11172679.
Durum wheat oil is an innovative oil that could be considered the "second life" of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely , whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of with durum wheat oil (DWO) were compared with those of prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.
硬粒小麦油是一种创新型油脂，可被视为硬粒小麦制粉副产品的“二次生命”。在本研究中，我们提议将这种油用于重新配方制作一种传统的意大利涂油扁面包，即 ，其典型的感官特性归因于其配方中含有适量的油。将添加硬粒小麦油（DWO）的 的化学、物理和感官特性与用橄榄油（OO）和向日葵油（SO）制作的 的特性进行了比较。结果表明，DWO中多不饱和脂肪酸含量最高，其次是SO。由于DWO中生育三烯酚含量较高（DWO和SO中分别为1020和70.2 mg/kg），其抗氧化性比SO更强（诱导时间分别为86.2和66.3分钟），但比富含单不饱和脂肪酸且含有酚类化合物的OO抗氧化性弱。挥发性氧化标志物己醛和壬醛在OO和DWO中的含量比在SO中低。使用硬粒小麦油对质地和颜色有积极影响，从而能够以可持续和循环的方式改善这种扁面包的营养。
