Giuffrè Angelo Maria, Caracciolo Manuela, Zappia Clotilde, Capocasale Marco, Poiana Marco
Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy.
Foods. 2023 Apr 26;12(9):1798. doi: 10.3390/foods12091798.
In this work, we compared breadsticks (known as ) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the , we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4-6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43-3.70) and lowest in EVOO (1.76-2.92), K268 was 1.32-1.580 (OPO recipe) and 0.570-0.640 (EVOO recipe). prepared with extra virgin olive oil showed better biological properties and longer shelf life.
在本研究中，我们比较了用洋葱和橄榄调味、以橄榄果渣油（OPO）或特级初榨橄榄油（EVOO）制作的面包棒（称为 ）。还研究了其对一年保质期的影响。对面包棒进行了以下物理、化学和感官分析：水分活度、水分含量、颜色、质地和感官分析（外观、颜色、风味、口感、质地和总体可接受性）。对于从 中提取的油，我们测定了酸度、过氧化值、分光光度参数、水解部分的ABTS和DPPH测定、脂质部分的DPPH以及脂肪酸。我们检测到面包棒的质量随着保质期在4 - 6个月后相对于每个研究参数的下降而逐渐恶化。在分析的面包棒中，储存一年后，水分活度分别为0.342（OPO配方）和0.387（EVOO配方）；在相同的储存期内，水分含量分别高出6.34倍（OPO）和5.32倍（EVOO）。外观和颜色是仅有的两个在12个月后仍高于或等于规定的最低质量值5的感官参数。在提取的油中，游离酸度从0.35%增加到0.56%（OPO），从0.71%增加到0.98%（EVOO）；过氧化值在6.10至102.89 meq/kg油（OPO）之间，在4.41至20.91 meq/kg油（EVOO）之间。K232在OPO中最高（2.43 - 3.70），在EVOO中最低（1.76 - 2.92），K268为1.32 - 1.580（OPO配方）和0.570 - 0.640（EVOO配方）。用特级初榨橄榄油制作的 显示出更好的生物学特性和更长的保质期。
