ASSESSING OIL OXIDATIVE STABILITY IN TARALLINI BY OXITEST®

Main Article Content

Y. Riciputi http://orcid.org/0000-0002-6915-2163
M. F. Caboni

Keywords

Accelerated Oxidation, Bakery products, OXITEST®, Shelf life, Tarallini

Abstract

The shelf life of the typical Italian snack “tarallini” depends on the recipe and on the cooking and storage conditions. In this work, the lipid shelf life of tarallini was measured using an OXITEST® instrument, an accelerated oxidation test. The setup of OXITEST® was for the sample amount and the sample particle size.

Homemade tarallini prepared using sunflower oil, extra virgin olive oil and a blend of extra virgin olive oil and lard was cooked twice and tested. The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and cooking time, providing information on the lipid shelf life of complex food matrices, such as tarallini. 

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