Sensory and instrumental study of Taralli, a typical Italian bakery product

Barbieri, Sara; Bendini, Alessandra; Balestra, Federica; Palagano, Rosa; Rocculi, Pietro; Toschi, Tullia Gallina

doi:10.1007/s00217-017-2937-8

Cited by 13 publications

(12 citation statements)

References 28 publications

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“…Calligaris et al, (2008) found that the consumer acceptability of the breadsticks progressively decreased with the increase in PV value to higher than 10 meq O 2 /kg oil. Hydroperoxides decomposed to secondary oxidation products that could be detected by the p-anisidine test (Barbieri et al, 2018). Peroxide and p-AnV values help to assess the oxidative degradation of lipids in lipid-containing food (Kozłowska et al, 2019).…”

Section: Evaluation Of the Chemical Oxidation Indices Of Oil Extracted From Breadstickmentioning

confidence: 99%

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Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021

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Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

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Section: Evaluation Of the Chemical Oxidation Indices Of Oil Extracted From Breadstickmentioning

confidence: 99%

“…There are only a few studies available concerning the shelf-life of breadsticks (Calligaris et al, 2008;Alamprese et al, 2017;Barbieri et al, 2018). To date, no study using ginkgo or ginseng dried extracts as natural antioxidants to extend the shelf-life of bakery products has been reported.…”

Section: Introductionmentioning

confidence: 99%

Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021

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“…Brown area in baked taralli was quantified to study well and poorly baked product (Barbieri et al, 2018) emulsifiers, leavening agent, yeast, oil, cocoa powder, water, baking soda, eggs, nuts, and other additives. It was studied by Schober and Sroan (2018) that textural and structural properties of final baked products significantly depended on initial flour protein percentage.…”

Section: )mentioning

confidence: 99%

“…This was found very efficient compared to CCD camera inspection technique. Image analysis of Taralli, a baked snack food was performed using CVS to monitor the total brown area (Barbieri et al, 2018). Well-cooked and poorly-cooked regions were identified from the chromatic image captured.…”

Section: Quality Analysis Of Baked Productmentioning

confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

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“…The application of digital imaging with that purpose is quite challenging. Some reports about the relationships between image analysis and sensory evaluation have been previously carried out in some foodstuffs, such as long-ripening hard cheeses [ 11 ], packaged bratwursts [ 12 ], pesto sauces [ 13 ] or the Italian taralli product [ 14 ]. However, to the best of our knowledge, there are no scientific studies that point out the relationship betwen image analysis and organoleptic attributes (sensory and texture) for establishing real grape seed maturity.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis

Cejudo‐Bastante

Rodríguez-Pulido

González-Miret

2021

Foods

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The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds. The aim was to evaluate the use of digital image techniques in order to accurately establish the maturity level of grape seeds, based on sensory and textural features. All sensory attributes (color, hardness, cracking, vegetal, bitterness and astringency) showed significant (p < 0.05) correlations with the chemical maturity stage. Color and vegetal (sensory attributes), together with deformation energy (instrumental texture parameter) (De), allowed for the classification of the seeds into four real maturity stages, hence their usefulness as grape seed ripening indicators. Significant (p < 0.05) and high-correlation factors were also found between instrumental and sensory attributes. Therefore, digital analysis can be a useful tool to better define the maturity stage in the vineyard, and to dispose of grape seeds with well-defined sensory profiles for specific oenological applications. This could help to determine the optimal harvest date to manage winemaking, in order to produce high quality wines in warm climates.

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Sensory and instrumental study of Taralli, a typical Italian bakery product

Cited by 13 publications

References 28 publications

Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Process analytical technology for bakery industry: A review

Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis

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