During the baking process for taralli production, a typical baked product of the Apulian tradition, the choice of ingredients plays a crucial role both for the quality of the final product and for the shelf-life. Growing demand from manufacturers is to further extend the shelf life both to meet market needs and to reduce food waste. For this purpose, an olive leaf extract, rich in polyphenols, was added to the taralli, whose oxidative process was monitored. After six months of storage, the taralli with the olive leaf extract added showed a significant reduction in the amount of volatile oxidation compounds, whereas an increase in oxidative stability measured by RapidOxy and antioxidant activity were obtained. Even the sensory parameters considered in the panel test were improved in the taralli with the extract added.

Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition

Paradiso V. M.;
2019

Abstract

During the baking process for taralli production, a typical baked product of the Apulian tradition, the choice of ingredients plays a crucial role both for the quality of the final product and for the shelf-life. Growing demand from manufacturers is to further extend the shelf life both to meet market needs and to reduce food waste. For this purpose, an olive leaf extract, rich in polyphenols, was added to the taralli, whose oxidative process was monitored. After six months of storage, the taralli with the olive leaf extract added showed a significant reduction in the amount of volatile oxidation compounds, whereas an increase in oxidative stability measured by RapidOxy and antioxidant activity were obtained. Even the sensory parameters considered in the panel test were improved in the taralli with the extract added.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11587/441452
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