Quality of the lipid fraction of Italian biscuits

Abstract

Although not perceived as fatty foods by consumers, biscuits contain a consistent quantity of lipids. Since they are daily present in the diet, an experimental study was carried out with the aim of evaluating the quality of the lipid fraction of biscuits. Amounts of fat ranging from 75 to 231 g kg −1 , mainly constituted by refined vegetable oils and margarine, were present. A high variability in fatty acid composition was found and in some cases high amounts of trans isomers of unsaturated fatty acid were observed. In addition, HPSEC analysis of polar compounds indicated an extensive hydrolytic degradation of triacylglycerols and also a high level of oxidative degradation. The latter, demonstrated by means of the contemporary measure of oxidised triacylglycerols and of triacylglycerol oligopolymers, was comparable to that found in hydrogenated oils and fats.

Nutritional Composition of Selected Commercial Biscuits in Malaysia

“…Among the PUFA, linoleic acid (C18:2) was the highest component with content ranging from 0.34 to 2.75 g/100 g followed by eicosadienoic (Caponio et al 2006). The trans fatty acid (TFA) content ranged from 0.02 to 0.68 g/100 g. There are significant differences (p<0.05) in the TFA content between different types of biscuits.…”

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

“…The starting point (trial 1) was the recipe of a plain biscuit (without chocolate or other ingredients potentially interfering with the results) with a fat content in the range of the commonly marketed types (Caponio et al, 2006). Besides the addition of anthocyanin extract, at increasing amounts, the aims of the successive trials were (i) to replace soft wheat flour with semolina (trials 2-6); (ii) to replace butter with extra virgin olive oil (trials 5-6); and (iii) to reduce as much as possible the amount of fat and sugar (trials 4-6).…”

“…The choice of lipid to be used in biscuit production is mainly done on the basis of technological and economic parameters, without considering the nutritional implications. In fact, in some cases, high amounts of trans isomers of unsaturated fatty acids have been reported (Caponio et al, 2006). Similar problems affect gluten-free biscuits, with a fatty fraction present in mean amounts of 150 g/kg, where high contents of compounds derived from lipid oxidation and trans isomers of fatty acids have been detected (Caponio, Summo, Clodoveo, & Pasqualone, 2008a).…”

“…Although not perceived as fatty foods by consumers, they contain a consistent quantity of lipids. Amounts of fat ranging from 75 to 230 g/kg, mainly constituted by refined vegetable oils and margarine, have been determined in Italian biscuits (Caponio, Summo, Delcuratolo, & Pasqualone, 2006). Lipids have a significant effect on the rheological characteristics of dough and induce easier breaking and friability of biscuits (Chevallier, Colonna, Della Valle, & Lourdin, 2000).…”

Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

“…Color reactions are the most obvious chemical changes because of their different chemical composition during cooking and are likely to have a direct correlation with other important chemical processes, such as viscosity increment, flavor present, and starch breakdown [6][7][8]. Furthermore, color of wheat influences man's sensory perceptions of the product.…”