Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

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• 作者：Monica Anese ; Fabio Valoppi ; Sonia Calligaris…
• 关键词：Omega ; 3 Polyunsaturated Fatty Acids ; Oxidative Stability ; Acrylamide ; Furan ; Monoglyceride ; Oil–Water Gel ; Low Pressure Baking
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：9
• 期：2
• 页码：232-242
• 全文大小：1,177 KB
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• 作者单位：Monica Anese (1)
  Fabio Valoppi (1)
  Sonia Calligaris (1)
  Corrado Lagazio (2)
  Michele Suman (3)
  Lara Manzocco (1)
  Maria Cristina Nicoli (1)
  
  1. Department of Food Science, University of Udine, via Sondrio 2/A, 33100, Udine, Italy
  2. Department of Economics and Business Studies, University of Genova, via Vivaldi 5, 16126, Genova, Italy
  3. Barilla SpA, Food Science and Research Labs, via Mantova 166, 43122, Parma, Italy
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

Unconventional formulation and baking conditions were exploited for obtaining omega-3 polyunsaturated fatty acids enriched biscuits. A monoglyceride-flaxseed oil–water gel was used to obtain biscuits which had physical and chemical properties analogous to those of a control sample prepared with palm oil. To reduce fat oxidation and acrylamide and furan formation, the dough was baked at different temperature, time and pressure (i.e. varying from 101.33 to 0.15 kPa) conditions according to a central composite design. Baking at high temperature and reduced pressure allowed to obtain biscuits with acceptable water content and colour, while minimizing omega-3 fatty acids oxidation and acrylamide and furan formation. The biscuits best responding to these characteristics were obtained by applying the combination 174 °C-3.99 kPa-45 min. The low pressure generated inside the oven likely exerted a stripping effect towards acrylamide and furan as well as oxygen thus preventing toxicants to accumulate and lipid oxidation to occur. This study highlighted that the use of monoglyceride-flaxseed oil–water gel combined with baking under reduced pressure is potentially applicable at the industrial level to obtain nutritionally enhanced biscuits, while simultaneously preventing the occurrence of degradation reactions and toxic molecules formation. Due to the worldwide diffusion of cereal-based foods, including sweet biscuits, this formulation and process strategy could have a great economic impact.