Possibilità di impiego di olio extra vergine di oliva nella produzione di taralli

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Abstract

Taralli, agro-traditional food of Apulia, while not considered by consumers as fatty foods, give large amounts of dietary lipids, because they are also widely consumed. The spreading of diseases such as obesity, arteriosclerosis, hypertension, diabetes and digestive problems has led to greater attention to food quality also to the type of fat introduced in the diet. The purpose of this study was to try to replace refined oils commonly used for the taralli-making with extra virgin olive oil, preserving the organoleptic characteristics and texture of the product. The results proved the good sensory quality of taralli produced with extra virgin olive oil and the lack of oxidation of lipid fraction, as evidenced by the absence or presence in very low quantities of volatile compounds arising from the oxidation of of fat.

Autore Pugliese

Tutti gli autori

  • SUMMO C.;CAPONIO F.;GOMES T.F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2011

ISSN

0035-6808

ISBN

Non Disponibile

Numero di citazioni Wos

1

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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