Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

Abstract

An experimental investigation was carried out to evaluate the quality of taralli as a function of the type of oil used in their dough formulation. To this end, 4 types of oil (extra virgin olive oil, olive oil, olive-pomace oil, and refined palm oil) were utilized to prepare taralli to investigate on the lipid fraction degradation and evaluate the taralli acceptability by consumers. The data obtained pointed out that taralli manufactured with extra virgin olive oil were significantly more appreciated than those made with refined oils due to their visual appearance and odor. Moreover, with respect to the other kinds of oil, the use of extra virgin olive oil led to significantly lower values (P < 0.05) of specific absorption at 232 and 270 nm (K(232) and K(270) , respectively) and of triacylglycerol oligopolymers. It also proved to present a much lower content in oxidized triacylglycerols and diacylglycerols than olive-pomace oil and refined palm oil, respectively. Furthermore, trans fatty acid isomers were absent in taralli made with extra virgin olive oil but were constantly present in those produced with refined oils.

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

“…The obtained data were in agreement with the findings of Caponio and others (2011), who found that taralli made with extra virgin olive oil presented much lower contents of oxidation compounds than those made with refined oils. Thus, the use of extra virgin olive oil, a key element in the Mediterranean diet, could be an alternative to fats frequently used in such goods, while also raising the nutritional and health value (Visioli and others 2002).…”

“…The determination of the free fatty acids (FFA) and peroxide value (PV) was carried out according to the Official Journal of the European Communities (1991). The fatty acid composition was determined by gas‐chromatographic analysis of fatty acid methyl esters, according to the official methods (Official Journal of the European Communities 1991, 1992), as described in Caponio and others (2011). The polar compounds (PC) of the oils were separated by silica gel column chromatography according to the AOAC method no.…”

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

“…Oleic acid (C18:1 n-9) contributed about 66% of the total fatty acids identified, followed by palmitic (C16:0; 15%) and linoleic (C18:2n-6; 13%) acids. Although the fatty acid profile of CTRL and enriched taralli is influenced by the lipid composition of wheat flour and vegetable oil used as ingredients, it was almost identical to that of taralli made with olive oil, as also reported by Caponio et al [22].…”

“…Fats also influence the oxidative processes of food and then its shelf life. Caponio et al [21,22] and Giarnetti et al [23] reported that oil typology plays an important role in the formation and release of volatile aromas during taralli storage. The authors reported that volatile compounds increased during storage and that the content of individual volatile molecules was higher in taralli made with Extra-Virgin Olive Oil (EVOO) than refined oils.…”

Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product

“…The ingredients were weighed and kneaded for 2.30 min in an automatic kneader (Thermomix, Vorwerk, Germany). Subsequently, the dough was hand-blended and tarallini were formed and cooked at 230 °C for 20 min 17 to bake and dry the product. The tarallini were stored in closed glass jars, leaving for each sample the same head space, and stored at room temperature until analysis.…”