AI Article Synopsis
- The study focused on creating a healthier version of a traditional Neapolitan pastry by replacing lard with a palm oil-free vegetable oil blend, while evaluating its quality and acceptability.
- The vegetable blend included 40% sunflower oil, 40% shea butter, and 20% coconut oil, aiming to maintain product quality without the controversial sustainability issues associated with palm oil.
- Results showed this blend minimized harmful oxidized compounds during cooking and produced a pastry with comparable moisture content and consumer approval to the traditional version.
Article Abstract
"" is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, a, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233877 | PMC |
| http://dx.doi.org/10.3390/foods10061393 | DOI Listing |
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Article Synopsis
- The study focused on creating a healthier version of a traditional Neapolitan pastry by replacing lard with a palm oil-free vegetable oil blend, while evaluating its quality and acceptability.
- The vegetable blend included 40% sunflower oil, 40% shea butter, and 20% coconut oil, aiming to maintain product quality without the controversial sustainability issues associated with palm oil.
- Results showed this blend minimized harmful oxidized compounds during cooking and produced a pastry with comparable moisture content and consumer approval to the traditional version.
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