2024
DOI: 10.3390/antiox13121438
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Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties

Vincenzo Sicari,
Antonio Mincione,
Irene Maria Grazia Custureri
et al.

Abstract: The present work compares the physical–chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks’ water activity (aw), pH, moisture content (U.R.), total phenol (TPC) and total flavonoid (TFC) content, colorimetric analysis and texture and sensory analysis were used to evaluate the impact of the new recipes on consumer acceptance.… Show more

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