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  • 标题:“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry
  • 本地全文:下载
  • 作者:Raffaele Romano ; Alessandra Aiello ; Lucia De Luca
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:6
  • 页码:1393
  • DOI:10.3390/foods10061393
  • 出版社:MDPI Publishing
  • 摘要:“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
  • 关键词:vegetable fat; shea butter; sunflower oil; coconut oil; peroxides; total polar compounds; fatty acids vegetable fat ; shea butter ; sunflower oil ; coconut oil ; peroxides ; total polar compounds ; fatty acids
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