The aim of this work was to optimize the processing and packaging technologies of two typical swe... more The aim of this work was to optimize the processing and packaging technologies of two typical sweets of the traditional Sardinian confectionery, the "Formaggelle" (baked) and the "Seadas" (fresh). The main cause of alteration, for these sweets, is mainly microbiological, due to the high values of aw, that may promote the development of alterative micro-organisms, and, particularly in the seadas, the development of pathogens. Seadas testing: The pasteurised seadas have been packed in ordinary atmosphere (AO) and in modified atmosphere (AM) (50%CO2/50%N2) and stored at 4°C. At regular intervals of 0, 7, 14, 28, 35 and 42 days the seadas were analysed. Microbiological, chemical-physical, sensory and gas analyses were carried out. Groups of moulds were noticed on the seadas at the tenth day of storage in AO, while the shelf life of seadas stored in AM was extended up to 42 days. Formaggelle testing: The just baked formaggelle were packed in four different ways: ordin...
La celiachia è una malattia autoimmune dell’intestino tenue originata dall’ingestione della frazi... more La celiachia è una malattia autoimmune dell’intestino tenue originata dall’ingestione della frazione gliadinica del grano, delle prolammine della segale e delle ordeine dell’orzo. Si stima che il morbo celiaco abbia una prevalenza di circa l’1% della popolazione nei Paesi Occidentali. La reazione all’ingestione del glutine da parte dei celiaci porta all’infiammazione dell’intestino, con conseguente malassorbimento di diversi importanti nutrienti, tra i quali ferro, acido folico, calcio e vitamine liposolubili. Attualmente l’unico rimedio efficace nella prevenzione della celiachia è l’osservanza di una stretta dieta priva di glutine. Lo scopo del lavoro è stato di valutare le differenze sensoriali tra 4 prodotti riconducibili ad un pane tradizionale della Sardegna, la spianata di Ozieri, ottenuti con ingredienti senza glutine. Oltre alla farina di riso sono stati utilizzati, per le 4 combinazioni, due basi amidacee (mais e tapioca) ed una farina di un pseudocereale, l’amaranto, al fi...
Il morbo celiaco è un’intolleranza alla frazione gliadinica del grano, alle prolammine della sega... more Il morbo celiaco è un’intolleranza alla frazione gliadinica del grano, alle prolammine della segale, orzo e avena il cui unico rimedio è l’osservanza di una dieta priva di glutine. Il glutine è il principale complesso proteico delle farine e conferisce agli impasti proprietà viscoelastiche. La sostituzione del glutine è da sempre una grande sfida per i tecnologi alimentari, specialmente per l’aspetto reologico dell’impasto e della struttura del prodotto finito. Oltre all’uso di amidi derivanti da farine gluten-free è necessario, per avere prodotti strutturalmente e sensorialmente comparabili con quelli convenzionali, aggiungere alle formulazioni sostanze polimeriche che mimano le proprietà viscoelastiche del glutine negli impasti. Tra queste gli idrocolloidi sono in grado di impartire adeguate proprietà di texture agli alimenti a base di cereali. Lo scopo principale del lavoro è stato quello di sviluppare un prodotto dolciario gluten free tipico della Regione Sardegna, la seada, con...
The results on the evolution of the texture and antioxidant activity during the processing of nat... more The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCI concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxidant activity was assessed in consideration of the loss of absorbance of a stable radical upon reaction with a polyphenolic olive extract. The puncture test revealed both an increase and decrease in peel and flesh hardness, respectively. The olives processed with 7% NaC1 concentration showed higher peel hardness than olives brined with 4% salt. The texture profile analysis did not reveal any difference between the two salt concentrations used, but showed a decrease in the value of all parameters after 30 days of brining. The antioxidant activity of the polyphenolic extract decreased significantly during processing, with a major loss after th...
ABSTRACT The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 a... more ABSTRACT The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical-physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteurisation and during refrigerated storage was evaluated. The pasta was designed to be consumed after deep frying. Control wheat flour fresh filled pasta was also prepared to make comparisons with the GF samples. The pasteurisation treatment resulted in adequate microbial reduction and allowed a mould free shelf life of 14 days; the best microbiological results were obtained with GG at both concentrations. The GF dough showed greater adhesiveness compared to control samples, while the use of XG resulted in a more cohesive dough. Following pasteurization, the GG-supplemented pasta exhibited contemporary higher and lower aw values for the dough and the filling, respectively, compared with XG samples. The XG pasta better retained moisture during storage, resulting in the inhibition of the development of crack fractures on the dough surface, which appeared on the GG samples after 7 days of storage. Both hydrocolloids strongly reduced the percentage of oil absorbed during frying with respect to control, while no sensory differences were detected between the 4 GF groups.
International Journal of Food Science & Technology, 2014
ABSTRACT A methodology of sensory and instrumental texture analysis was developed on a Protected ... more ABSTRACT A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.
This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmos... more This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N2/CO2 ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical—physical parameters and sensory attributes were monitored for 42 days at 4 °C.
Extraction technology has a great effect on quality of olive oils. This paper studied 18 months o... more Extraction technology has a great effect on quality of olive oils. This paper studied 18 months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjected to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K₂₃₂ and K₂₇₀, carotenoids, chlorophylls, tocopherols and total polyphenols. The antioxidant capacity of oils, polyphenol extract and oil extract (remaining after polyphenol extraction) was also determined as radical scavenging activity. The results show that both extraction technologies resulted in minor changes in legal and quality indices during storage, due surely to the high quality of the oils as well as to the very good storage conditions used. Oils obtained with the low oxidative stress technology showed lower peroxide value and acidity and resulted in up to 103% higher total polyphenol content as well as increased radical-scavenging activity, with respect to oils obtained with the traditional technology.
The aim of this work was to optimize the processing and packaging technologies of two typical swe... more The aim of this work was to optimize the processing and packaging technologies of two typical sweets of the traditional Sardinian confectionery, the "Formaggelle" (baked) and the "Seadas" (fresh). The main cause of alteration, for these sweets, is mainly microbiological, due to the high values of aw, that may promote the development of alterative micro-organisms, and, particularly in the seadas, the development of pathogens. Seadas testing: The pasteurised seadas have been packed in ordinary atmosphere (AO) and in modified atmosphere (AM) (50%CO2/50%N2) and stored at 4°C. At regular intervals of 0, 7, 14, 28, 35 and 42 days the seadas were analysed. Microbiological, chemical-physical, sensory and gas analyses were carried out. Groups of moulds were noticed on the seadas at the tenth day of storage in AO, while the shelf life of seadas stored in AM was extended up to 42 days. Formaggelle testing: The just baked formaggelle were packed in four different ways: ordin...
La celiachia è una malattia autoimmune dell’intestino tenue originata dall’ingestione della frazi... more La celiachia è una malattia autoimmune dell’intestino tenue originata dall’ingestione della frazione gliadinica del grano, delle prolammine della segale e delle ordeine dell’orzo. Si stima che il morbo celiaco abbia una prevalenza di circa l’1% della popolazione nei Paesi Occidentali. La reazione all’ingestione del glutine da parte dei celiaci porta all’infiammazione dell’intestino, con conseguente malassorbimento di diversi importanti nutrienti, tra i quali ferro, acido folico, calcio e vitamine liposolubili. Attualmente l’unico rimedio efficace nella prevenzione della celiachia è l’osservanza di una stretta dieta priva di glutine. Lo scopo del lavoro è stato di valutare le differenze sensoriali tra 4 prodotti riconducibili ad un pane tradizionale della Sardegna, la spianata di Ozieri, ottenuti con ingredienti senza glutine. Oltre alla farina di riso sono stati utilizzati, per le 4 combinazioni, due basi amidacee (mais e tapioca) ed una farina di un pseudocereale, l’amaranto, al fi...
Il morbo celiaco è un’intolleranza alla frazione gliadinica del grano, alle prolammine della sega... more Il morbo celiaco è un’intolleranza alla frazione gliadinica del grano, alle prolammine della segale, orzo e avena il cui unico rimedio è l’osservanza di una dieta priva di glutine. Il glutine è il principale complesso proteico delle farine e conferisce agli impasti proprietà viscoelastiche. La sostituzione del glutine è da sempre una grande sfida per i tecnologi alimentari, specialmente per l’aspetto reologico dell’impasto e della struttura del prodotto finito. Oltre all’uso di amidi derivanti da farine gluten-free è necessario, per avere prodotti strutturalmente e sensorialmente comparabili con quelli convenzionali, aggiungere alle formulazioni sostanze polimeriche che mimano le proprietà viscoelastiche del glutine negli impasti. Tra queste gli idrocolloidi sono in grado di impartire adeguate proprietà di texture agli alimenti a base di cereali. Lo scopo principale del lavoro è stato quello di sviluppare un prodotto dolciario gluten free tipico della Regione Sardegna, la seada, con...
The results on the evolution of the texture and antioxidant activity during the processing of nat... more The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCI concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxidant activity was assessed in consideration of the loss of absorbance of a stable radical upon reaction with a polyphenolic olive extract. The puncture test revealed both an increase and decrease in peel and flesh hardness, respectively. The olives processed with 7% NaC1 concentration showed higher peel hardness than olives brined with 4% salt. The texture profile analysis did not reveal any difference between the two salt concentrations used, but showed a decrease in the value of all parameters after 30 days of brining. The antioxidant activity of the polyphenolic extract decreased significantly during processing, with a major loss after th...
ABSTRACT The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 a... more ABSTRACT The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical-physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteurisation and during refrigerated storage was evaluated. The pasta was designed to be consumed after deep frying. Control wheat flour fresh filled pasta was also prepared to make comparisons with the GF samples. The pasteurisation treatment resulted in adequate microbial reduction and allowed a mould free shelf life of 14 days; the best microbiological results were obtained with GG at both concentrations. The GF dough showed greater adhesiveness compared to control samples, while the use of XG resulted in a more cohesive dough. Following pasteurization, the GG-supplemented pasta exhibited contemporary higher and lower aw values for the dough and the filling, respectively, compared with XG samples. The XG pasta better retained moisture during storage, resulting in the inhibition of the development of crack fractures on the dough surface, which appeared on the GG samples after 7 days of storage. Both hydrocolloids strongly reduced the percentage of oil absorbed during frying with respect to control, while no sensory differences were detected between the 4 GF groups.
International Journal of Food Science & Technology, 2014
ABSTRACT A methodology of sensory and instrumental texture analysis was developed on a Protected ... more ABSTRACT A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.
This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmos... more This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N2/CO2 ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical—physical parameters and sensory attributes were monitored for 42 days at 4 °C.
Extraction technology has a great effect on quality of olive oils. This paper studied 18 months o... more Extraction technology has a great effect on quality of olive oils. This paper studied 18 months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjected to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K₂₃₂ and K₂₇₀, carotenoids, chlorophylls, tocopherols and total polyphenols. The antioxidant capacity of oils, polyphenol extract and oil extract (remaining after polyphenol extraction) was also determined as radical scavenging activity. The results show that both extraction technologies resulted in minor changes in legal and quality indices during storage, due surely to the high quality of the oils as well as to the very good storage conditions used. Oils obtained with the low oxidative stress technology showed lower peroxide value and acidity and resulted in up to 103% higher total polyphenol content as well as increased radical-scavenging activity, with respect to oils obtained with the traditional technology.
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