Pani tradizionali prodotti con la pasta acida: valutazione delle caratteristiche tecnologiche degli impasti, delle caratteristiche di texture del prodotto finito e cambiamenti durante la fase di conservazione

The aim of this work was to evaluate the effect of various amounts of sourdough on the rheological properties of the dough, on texture and colour parameters after baking and during storage. Sourdough (SD) has been used in bread manufacture since ancient times because its beneficial effects on dough leavening. SD is a symbiotic culture of lactobacilli (LAB) and yeasts, giving a distinctively tangy or sour taste, due mainly to the lactic and acetic acid produced by the LAB. The presence in Sardinia of a big number and types of breads lead to consider the cycle of the bread as a phenomenon characterizing the Sardinian traditional culture. A commercial blend of semolina and re-milled semolina of Sardinia were used in this study. Commercial compressed yeast (L) (1010 cells/g, dry matter) and sourdough (6 x 108 cells/g of Lactobacillus and 3 x 107 cells/g of yeasts) were used as a starter. Unfermented bread doughs were prepared by mixing ingredients in a 10 kg mixer at 60 turns/min up to optimum dough development. Fermented doughs were obtained after bulk fermentation (30 min), dividing (600 g doughs), rounding, resting (5 min) panning and proofing up to maximum volume increment. Fermented doughs were baked at 185°C for 25 min to make pan breads. After 2 h of cooling, fresh breads were packaged in coextruded polypropylene bags and stored for 10 days at 20±1 °C. Determinations included dough machinability of fermented dough, dough rhelogical properties, primary and secondary mechanical characteristics of fresh and stored bread samples

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100 g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C, and H 90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (¿3 g dietary fibre/100 g bread).The authors acknowledge the financial support of the Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Project AGL2011-22669).Peer Reviewe

Techno-functional and nutritional performance of commercial breads available in Europe

In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both gluten-containing and gluten-free products market. The objective of this study was to provide a realistic and detailed overview of the current bread-market supply in order to evaluate the overall quality of the available offer in this prioritized food industry area. Twenty commercial breads consisting of gluten (n = 10) and gluten-free (n = 10) samples currently available in the European market have been assessed by physical-chemical, technological, nutritional, and sensory determinations. The quality parameters obtained were related to each other by using Pearson correlations, while sample classification was achieved by applying factor analysis. Higher values for protein and bio-accessible polyphenols content, aroma and taste quality, and low and moderate expected glycaemic index corresponded to gluten containing breads. Although the main distinction was between gluten and gluten-free samples as it was expected, classification of breads allowed differentiating samples with different formulations in terms of presence/absence of alternative, innovative, and nutrient-dense raw materials.Financial support of the Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Projects AGL2011-22669 and AGL2015-63849-C2-1-R). Paola Conte gratefully acknowledges Sardinia Regional Government for the financial support of her PhD scholarship (P.O.R. Sardegna F.S.E. Operational Programme of the Autonomous Region of Sardinia, European Social Fund 2007-2013 – Axis IV Human Resources, Objective l.3, Line of Activity l.3.1.).Peer reviewe

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.The authors acknowledge the financial support of Regione Autonoma della Sardegna, Legge 7, project title “Ottimizzazione della formulazione e della tecnologia di processo per la produzione di prodotti da forno gluten-free fermentati e non fermentati” and Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Project AGL2011-22669).Peer Reviewe

Influenza della temperatura di essiccamento sui polifenoli e sulla capacità antiossidante delle susine Stanley

Changes in phenolic content, antioxidant capacity and ascorbic acid in prunes dried at 85°C and 60°C, were studied. Results obtained showed a significant decrease for ascorbic acid. It has to be highlighted that drying at 85°C resulted in keeping the polyphenolic pool and sharply raising the antioxidant activity, while the opposite happened for plums dried at 60°C. Lo studio ha riguardato l'evoluzione dei composti fenolici e dell'attività antiossidante di susine della varietà Stanley in seguito all’essiccamento a due temperature. Sui frutti freschi ed essiccati sono stati analizzati i composti fenolici, l’acido ascorbico e la capacità antiossidante. I risultati ottenuti hanno evidenziato un decremento significativo dell’acido ascorbico nei campioni essiccati. Si evidenzia che l’uso di un’alta temperatura porta ad un mantenimento della componente polifenolica ed a un aumento di oltre 9 volte dell’attività antiossidante in vitro, rispetto ai frutti freschi, mentre nelle susine essiccate a 60°C si ha una diminuzione di entrambi i parametri

Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante <i>in vitro</i> e sulla qualità di oli extra-vergini di oliva della Sardegna

Milling technology has a great effect on the quality of olive oils. This paper was aimed to compare the differences in quality between two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Peroxide value and acidity were lower in oils extracted with a low oxidative stress, which resulted in up to 114% higher total phenol content, with respect to oils obtained with the traditional technology. The low oxidative stress technology, moreover, permitted them to have significantly higher values of antioxidant activity, which is to be ascribed to the higher phenol content

Sviluppo di composti di ossidazione in olio extra vergine di oliva durante la frittura: influenza della cultivar e del processo di estrazione

An experimental investigation was carried out in order to assess the influence of the cultivar and of the oil extraction process on the evolution of the oxidation compounds in extra virgin olive oil during frying. In order to do this oils from two Sardinian cultivars, obtained by two different oil extraction processes have been used to fry potato chips. The oils extracted from the potato chips were analyzed to evaluate the oxidative degradation and the antioxidant capacity. The results obtained showed that the differences observed for the oxidation triacylglycerol and polar compounds content in the extracted oils reflect the differences observed in the starting oils, while, as regards the triacylglycerol oligopolymers, the oils showed a different behavior during frying, indicating a slower polymerization rate in the oils characterized by a better quality. Un’indagine sperimentale è stata condotta allo scopo di valutare l’influenza della cultivar e del processo di estrazione dell’olio sullo sviluppo di composti di ossidazione in olio extra vergine di oliva sottoposto a frittura. Allo scopo oli monovarietali, provenienti da due cultivar sarde, ottenuti applicando due differenti tecnologie di estrazione sono stati impiegati per la frittura di patatine. L’olio estratto da queste è stato sottoposto ad indagini analitiche utili per la valutazione dei fenomeni di ossidazione e della capacità antiossidante. I risultati ottenuti hanno evidenziato che le differenze riscontrate per il contenuto in triacilgliceroli ossidati e in composti polari negli oli estratti dalle patate rispecchiavano quelle degli oli di partenza, mentre per il contenuto in oligopolimeri dei triacilgliceroli è stato evidenziato un comportamento differente degli oli nel corso della frittura, ad indicazione di una minore polimerizzazione negli oli caratterizzati da migliore qualità iniziale

Stir bar sorptive extraction coupled with GC/MS applied to honey: optimization of method and comparative study with headspace extraction techniques

The stir bar sorptive extraction (SBSE) techniques, coupled with gas chromatography–mass spectrometry, were successfully applied to the study of Eucalyptus honey’s for the determination of volatile organic compounds (VOCs). An optimization of the extraction method was carried out and the variables, NaCl concentration (used as matrix modifier), and the concentration of honey solution were studied targeting the whole VOCs composition. After the evaluation of the experiments, the best condition for the extraction of honey volatile components was 2 mol/L of NaCl and the more concentrated honey solution (0.5 g of honey per mL of water). Additionally, the results were compared with those obtained by two headspace (HS) techniques, namely solid-phase microextraction (SPME) and dynamic headspace (DHS). SBSE volatiles differ qualitatively and quantitatively from those obtained by the SPME and DHS methods. In any event, the chemical composition of Eucalyptus honey volatiles extracted by all three techniques shows the presence of some typical floral markers. Our results confirm a general trend reported in the literature, which show the higher sensitivity of SBSE in the extraction of less volatile compounds in comparison with HS methods

Genetic loci linked to Type 1 Diabetes and Multiple Sclerosis families in Sardinia

<p>Abstract</p> <p>Background</p> <p>The Mediterranean island of Sardinia has a strikingly high incidence of the autoimmune disorders Type 1 Diabetes (T1D) and Multiple Sclerosis (MS). Furthermore, the two diseases tend to be co-inherited in the same individuals and in the same families. These observations suggest that some unknown autoimmunity variant with relevant effect size could be fairly common in this founder population and could be detected using linkage analysis.</p> <p>Methods</p> <p>To search for T1D and MS loci as well as any that predispose to both diseases, we performed a whole genome linkage scan, sequentially genotyping 593 microsatellite marker loci in 954 individuals distributed in 175 Sardinian families. In total, 413 patients were studied; 285 with T1D, 116 with MS and 12 with both disorders. Model-free linkage analysis was performed on the genotyped samples using the Kong and Cox logarithm of odds (LOD) score statistic.</p> <p>Results</p> <p>In T1D, aside from the HLA locus, we found four regions showing a lod-score ≥1; 1p31.1, 6q26, 10q21.2 and 22q11.22. In MS we found three regions showing a lod-score ≥1; 1q42.2, 18p11.21 and 20p12.3. In the combined T1D-MS scan for shared autoimmunity loci, four regions showed a LOD >1, including 6q26, 10q21.2, 20p12.3 and 22q11.22. When we typed more markers in these intervals we obtained suggestive evidence of linkage in the T1D scan at 10q21.2 (LOD = 2.1), in the MS scan at 1q42.2 (LOD = 2.5) and at 18p11.22 (LOD = 2.6). When all T1D and MS families were analysed jointly we obtained suggestive evidence in two regions: at 10q21.1 (LOD score = 2.3) and at 20p12.3 (LOD score = 2.5).</p> <p>Conclusion</p> <p>This suggestive evidence of linkage with T1D, MS and both diseases indicates critical chromosome intervals to be followed up in downstream association studies.</p