Enrichment of Breadsticks with Flavoured Oils
Author Information
Author(s): Sicari Vincenzo, Mincione Antonio, Custureri Irene Maria Grazia, Pino Roberta, Loizzo Monica Rosa
Primary Institution: Department AGRARIA, “Mediterranea” University of Reggio Calabria
Hypothesis
The study investigates the impact of flavoured olive oils on the chemical composition and properties of breadsticks.
Conclusion
Flavoured breadsticks showed improved antioxidant activity and sensory properties compared to traditional breadsticks.
Supporting Evidence
- Flavoured breadsticks had higher total phenol and flavonoid content than traditional breadsticks.
- All flavoured breadsticks showed increased resistance to lipid oxidation.
- Sensory analysis indicated that the ginger-flavoured breadsticks had the highest toasting intensity.
- Flavoured oils improved the antioxidant activity of the breadsticks significantly.
- Consumer preference analysis showed a willingness to pay more for breadsticks with functional ingredients.
Takeaway
This study shows that adding flavored oils like ginger and turmeric to breadsticks makes them healthier and tastier.
Methodology
The study compared traditional breadsticks with those made using flavoured olive oils, assessing their physical-chemical, sensory, and antioxidant properties.
Limitations
The study did not explore long-term storage effects on the enriched breadsticks.
Participant Demographics
10 trained adult panellists aged 23 to 65 years.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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