1,721,123 research outputs found
Evaluation of iodine content and stability in recipes prepared with biofortified potatoes
No full textIodine is an essential micronutrient of the human diet. Deficiency of iodine is diffused in many areas of the world and mild deficiency is present also in developed countries around Europe. Biofortification of vegetables could represent a better strategy with respect to iodized salt in order to increase iodine intake. The aim of this study was evaluating the stability of iodine, derived from biofortified potatoes, in the preparation process of three Italian typical dishes: dumplings, vegetable pie, and focaccia bread. The obtained results showed a good stability of iodine in cooking processes, in particular, during baking of focaccia bread. Significant losses of iodine were detected during boiling of dumplings and baking of vegetable pie. Although the different stability during the cooking processes, the three dishes maintained a good final content of iodine, ranging from the 33.3% to 52.7% of daily recommended intake in adults for individual serving size
L'importanza di raccogliere al momento giusto
No full textL'articolo spiega come la qualità nuutrizionale e sensoriale delle olive cambi in modo significativo in relazione allo stadio di maturazione delle olive
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils
No full textThe wholeness and healthiness of milled fruits are very important conditions for the final quality of virgin olive oil for example, the action of pests as Bactrocera Oleae during the olives growth is one of the main causes of undesirable metabolic processes that lead to the deterioration of the virgin olive oil quality. in this work, the evaluation of the main indices of virgin olive oil quality (free acidity, peroxide number, sensory analysis) was firstly achieved; secondly, the effect of different degrees of Bactrocera Oleae infestation on qualiquantitative composition in volatile compounds of 32 virgin olive oils was evaluated. the SPME/GC analytical technique, coupled with the use of mass spectrometry detector (GC-MSD) and flame ionization detector (GC-FID) was applied to extract, to identify and to quantify the volatile fraction. statistical elaboration of data evidenced good correlations between percentages of attack and free acidity (R=0.77), peroxide number (R=0.58) and some of the volatile molecules. in particular, the 6-methyl-5-hepten-2-one was the most positively correlated (R=0,78) compound with Bactrocera Oleae attack. the results of NIPALS-PLS elaboration have shown higher similarity between the aromatic profiles of oils produced from damaged olives and those of winey and fusty official defects (supplied by 100C)
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables
No full textBiofortification of food crops through fertilization and salt iodization are key strategies for the
prevention and control of iodine deficiency disorder. However, considerable losses of iodine
can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots
and tomatoes was evaluated during different domestic cooking procedures, as this matter was
poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots
and potatoes not fortified was also investigated. All the adopted cooking procedures have
proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling
test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt,
probably owing to the losses occurred during cooking. On the contrary, baking test on
potatoes has not caused a significant degradation of iodized salt, and no significant differences
in iodine concentration were detected before and after cooking
Thermal behavior and stability of different extra virgin olive oils under accelerated oxidative conditions
No full textMass transfer and phenolic profile of strawberries upon refrigerated osmodehydration
No full textWhole strawberries were osmodehydrated at low temperature (5 degrees C) in a sucrose syrup (500 g/kg of solution) for different processing times (24, 48, 72, 96, and 120 h); after the treatment, water loss, solid gain, and weight reduction were recorded. Next, the osmodehydrated samples were frozen, and after a 5-month storage at - 18 degrees C they were analyzed for drip loss, titratable acidity, refractometric index, pH, and sensory acceptance. The phenolic profile of the samples was characterized by means of high performance liquid chromatography (HPLC). After thawing, osmodehydrated samples presented a high acceptability for consumers. In addition, they presented drip loss values that were inversely correlated with the processing time, with 120-h samples presenting negligible drip loss after thawing. The processing time influenced the final quality of strawberries, and samples treated for 24-48 h were very suitable for direct consumption after thawing, in substitution of fresh strawberries. The samples treated for 72 120 h also presented characteristics that may render them suitable for applications in the food industry
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
No full textTruffles are among the most expensive foods and their quality depends on their unique aroma, composed
of complex mixtures of lipophilic volatile organic compounds (VOCs). There are many foods flavored with
truffle, and oils are particularly common. Using DHS–GC–MS and an electronic nose (MOS), 18 samples of
olive oil flavored with white and black truffles from the Italian market were subjected to a blind analysis.
Qualitative and quantitative analysis with DHS–GC–MS detected the presence of 63 VOCs, 32 of which
can be attributed to olive oil, also defective, and 19 to truffles, while 12 foreign compounds are of dubious
origin (synthesis and/or demolition). The data obtained with the electronic nose (MOS), processed statistically,
was able to discriminate the aromas coincident with the three species of truffle declared on the
label (the white truffle Tuber magnatum and the black truffles Tuber melanosporum and Tuber aestivum),
demonstrating the potential and reliability of this technique, confirming the established malpractice of
the use of bismethyl(dithio)methane in black truffles flavorings
Applicazione di tecniche elettrochimiche per lo studio delle proprietà antiossidanti dei composti fenolici dell'olio vergine di oliva
No full textValutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte
Full text linkIn questo lavoro, è stato valutato l’effetto dell’aggiunta di differenti livelli di pirofosfato
acido di sodio sul colore e sul profilo sensoriale di patate pre-fritte. Dai risultati colorimetrici
strumentali emerge che il trattamento con quantità di pirofosfato pari a valori residuali
nel prodotto di circa 3 g/kg determina un significativo aumento della lucentezza (L*) e
del grado di giallo (b*) rispetto al campione non trattato. Per quanto concerne invece la
percezione sensoriale solamente i campioni trattati con il livello massimo di pirofosfato
sono risultati significativamente differenti senza comunque evidenziare sentori amari o
non gradevoli
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