Taralli, agro-traditional food of Apulia, while not considered by consumers as fatty foods, give large amounts of dietary lipids, because they are also widely consumed. The spreading of diseases such as obesity, arteriosclerosis, hypertension, diabetes and digestive problems has led to greater attention to food quality also to the type of fat introduced in the diet. The purpose of this study was to try to replace refined oils commonly used for the taralli-making with extra virgin olive oil, preserving the organoleptic characteristics and texture of the product. The results proved the good sensory quality of taralli produced with extra virgin olive oil and the lack of oxidation of lipid fraction, as evidenced by the absence or presence in very low quantities of volatile compounds arising from the oxidation of of fat.
Possibilità di impiego di olio extra vergine di oliva nella produzione di taralli
CAPONIO, Francesco;SUMMO, CARMINE;GOMES, Tommaso Francesco
2011-01-01
Abstract
Taralli, agro-traditional food of Apulia, while not considered by consumers as fatty foods, give large amounts of dietary lipids, because they are also widely consumed. The spreading of diseases such as obesity, arteriosclerosis, hypertension, diabetes and digestive problems has led to greater attention to food quality also to the type of fat introduced in the diet. The purpose of this study was to try to replace refined oils commonly used for the taralli-making with extra virgin olive oil, preserving the organoleptic characteristics and texture of the product. The results proved the good sensory quality of taralli produced with extra virgin olive oil and the lack of oxidation of lipid fraction, as evidenced by the absence or presence in very low quantities of volatile compounds arising from the oxidation of of fat.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.