Abstract
Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.
Highlights
The global biscuits market is segmented by category into sweet biscuits and crackers and savoury biscuits
The aim of this paper was to study the shelf-life of Cantuccini biscuits produced using the original recipe containing only cow’s butter and margarine, as well as the effects of partial shortening replacement with extra virgin olive oil over one year’s storage
L* was highest in Cantuccini prepared with the original recipe; thereafter, the highest lightness value was found in the Cantuccini prepared with the modified recipe, showing a tendency to clear with time in biscuits prepared with 70% Extra virgin olive oil (EVOO)
Summary
The global biscuits market is segmented by category into sweet biscuits and crackers and savoury biscuits. The global market was evaluated at USD 106.232 billion in 2020, and it is estimated to reach a compound annual growth rate of 4.97% during the period 2021–2026 [1]. Each country and region produces its own types of sweet biscuits, with their differences depending on the local availability of the ingredients used in their recipes. Cantuccini are traditional sweet biscuits originally from Tuscany (Italy) but found throughout Italy. They are dry biscuits that are filled with almonds, which are made by cutting slices of dough while still hot, before being the dough slices to the oven for a few minutes to reach their final consistency
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