Abstract
“Sfogliatella riccia napoletana” 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, aw, 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.
Highlights
Calligaris et al [33] reported that peroxide value (PV) could be considered a good chemical index to monitor the loss of the sensory quality of biscuits during their shelf life, as it was well correlated with sensory consumer acceptance
The results showed that the contents of total polar compounds (TPC), free fatty acids (FFA), and PV increased after baking
The vegetable fat blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil (V2) allowed us to obtain a product with a lower trans fatty acid content and a higher thermal-oxidative stability than traditional SRN
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Many consumers are becoming increasingly interested in rediscovering local traditions
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