1,720,976 research outputs found
Effect of milk heating on taurine content and on compositional characteristics in Apulian goat’s cheese
No full textCacioricotta goat's cheese is the most common dairy product from goat's milk in Apulia, Southern Italy. Its processing technology usually requires a starting step consisting in milk heating at temperatures of about 90-95degreesC. This product, both fresh and 15-day ripened, was found to contain taurine, a sulfonated amino acid that is not incorporated into polypeptide structures but has many biochemical functions in the organism. For assessing the effects of the heating treatment of milk on taurine content and compositional characteristics of Apulian Cacioricotta goat's cheese, two different curdlings were carried out: the first following the processing technology of this cheese, and the second with the same technological scheme except for the use of unheated milk. The obtained results showed a significantly higher content of both taurine and proteins in Cacioricotta goat's cheese than in the cheese obtained from unheated milk
Influenza dei parametri tecnologici di lavorazione e delle caratteristiche morfo-fisiologiche delle drupe sulla qualità degli oli extra-vergini di oliva
No full textCorrelation of triacylglycerol oligopolymers and oxidised triacylglycerol to quality parameters in extra virgin olive oil during storage
No full textThe evaluation of the effect of storage on extra virgin olive oil is usually achieved basing on the concurrence of many analytical methods.
With the aim of reducing the number of determinations to carry out, the levels of triacylglycerol oligopolymers and oxidised triacylglycerols,
determined by high-performance size-exclusion chromatography (HPSEC) analysis of the polar compounds of the oil, have
been evaluated. The obtained results highlighted that the oxidised triacylglycerols were significantly correlated (p < 0.001) in a positive
way with peroxide value and K232 and in a negative way with total phenols and induction time, hence they can give indications about the
primary oxidation level of the oil. The triacylglycerol oligopolymers, instead, were found to be significantly and positively correlated
(p < 0.001) with K270 that denotes the secondary oxidation of an oil. On the contrary, significant negative correlations (p < 0.001)
between triacylglycerol oligopolymers and both the contents of carotenoids and chlorophylls, whose contents in the oil seriously diminish
when the secondary oxidation is high, were found
Effect of kneading and baking on the degradation of the lipid fraction of biscuits
No full textAn experimental investigation was carried out with the aim of evaluating the effect of kneading and baking on the degradation of the lipid fraction of biscuits. For this purpose, the raw materials, the dough, and the end-products sampled during processing at a biscuit-making industrial plant were analysed. The results showed that the kneading stage caused a significant decrease in content of polyunsaturated fatty acids and a concomitant significant increase of triacylglycerol oligopolymers and oxidised triacylglycerols that are indexes of oxidative degradation. The subsequent baking step caused the degradation of part of the oxidised compounds to volatile substances, as confirmed by the determination of the p-anisidine value. On the whole, the biscuit-making process, although determining a significant increase of triacylglycerol oligopolymers, has only a small impact on the oxidation level of raw materials
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length
No full textAn experimental investigation was carried out on sardines
(Sardina pilchardus W.) with the aim to evaluate the influence of sex and total length (TL) on total weight (TW) and fillet
weight (FW), chemical composition, and lipid fraction quality.
Special emphasis was given with respect to the content of
polyunsaturated fatty acids (PUFA), which are considered
important from a dietary, nutritional, and functional point of view. Sardines were subdivided as a function of TL and sex. Four groups were obtained: (i) males, TL 130–155 mm, (ii) males, TL 155–180 mm, (iii) females, TL 130–155 mm, (iv) females, TL 155–180 mm. Fatty acid composition and chemical
analyses were subsequently carried out on the sardine
fillets; results showed higher TW and FW in female sardines and higher percentage value of FW/TW ratio in male sardines,
indicating a higher incidence of viscera and other non-edible parts in females than in males. Moreover, total lipids were on average significantly higher (P < 0.05) in longer specimens
(TL 1⁄4 155–180 mm) than in shorter ones (TL 1⁄4 130–
155 mm). Finally, total saturated fatty acids (SFA) and total mono-unsaturated fatty acids (MUFA) values were found to be significantly higher in females than in males; such values increased significantly (P < 0.01) only for total SFA from shorter to longer sardines. As for total PUFA, both x6 and x3 were found to be higher in male than in female sardines and
significantly higher (P < 0.001) in larger than in smaller sizes.
Total PUFA/total SFA ratio were in all cases close to 1, with higher values in male than in female sardines and in larger than in smaller specimens
Bread production in Albania: a quality assessment
No full textIn the present work the state of bread production in Albania was examined and fourteen types
of Albanian bread, from different zones of the country, were characterised with the aim of
assessing their quality. A big variety was observed both in the type of flours used and in the
range of the possible ingredients, such as seeds of different oleaginous crops, reflecting in
significant differences in the overall chemical-nutritional composition of the examined breads.
Besides, in the course of the study some types of traditional breads were also individuated and
described for the first time. The obtained results indicated that the protein content reflected
the characteristics of the raw material used, being higher in the chick-pea bread and in bread
from wholemeal wheat flour. The breads containing maize flour or seeds of sunflower and
pumpkin or olive oil in their dough showed a significantly higher content of both carotenoids
and fat than the other samples. A high humidity value was found for many of the examined breads, with consequent possible risks of moulds and, then, a short shelf-life
Influenza del trattamento termico del latte di capra sul contenuto di taurina e sulla composizione chimica del Cacioricotta e di altri derivati caseari
No full textInfluenza della temperatura di deodorazione sulla degradazione ossidativa di olio di oliva raffinato
No full text
- …
