Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

Abstract

Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory features of biscuits. Control biscuits (C) prepared with the commonly used sunflower oil were compared with samples prepared with durum wheat oil at 50% (D50) and 100% replacement levels (D100). The reformulated biscuits were very rich in tocols, especially tocotrienols (982.9, 635.2, and 64.1 mg/kg on lipid fraction weight in D100, D50, and C, respectively). The higher content of antioxidants extended the resistance to the oxidation of biscuits (induction time = 53.61, 70.87, and 79.92 h in C, D50, and D100, respectively). D100 showed the lowest amounts of triacylglycerol oligopolymers and oxidized triacylglycerols, and the lowest amounts of the volatile markers of lipid oxidation (hexanal and nonanal). The use of durum wheat oil did not affect the sensorial and textural properties, compared to C. This study suggests that durum wheat oil could be effectively used in biscuit-making to decrease the oxidative phenomena and increase the bioactives of the end-products.

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

“…Lipid oxidation is a negative event affecting many food products, particularly when their fat content is relevant and the processing or storage conditions are favourable to degradative reactions. Oxidative events cause a change in taste, texture, and appearance, as well as the production of toxic compounds and the loss of nutritional value [ 26 ].…”

“…The milling industry should consider specific containment measures for these events [ 25 ], in spite of the fact that researchers have shown the health benefits of DAGs, especially in terms of body weight [ 47 ]. DAGs also have a function in the food industry due to their emulsifying properties [ 26 , 48 , 49 ].…”

“…These by-products have a proven potential for oil extraction [ 25 ]. A previous study has evaluated the effect of using durum wheat oil in the preparation of biscuits [ 26 ], whose long shelf life can be affected by rancidity onset. The substitution of sunflower oil with durum wheat oil significantly increased the resistance of biscuits to oxidation due to the abundance of tocols in durum wheat oil, especially tocotrienols [ 26 ].…”

Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study

“…The food industry has a challenge to produce lowcost, nutritive and convenient foods (Drewnowski, 2018). The offer of functional foods has increased, since they have the potential for health promotion, due to the bioactive compounds that are present or added to traditional formulations (Maqsood et formulation, they could oxidize during storage, producing various oxidation products which cause rancidity and deterioration of their sensory properties (Klunklin and Savage, 2018;Vurro et al, 2022). Therefore, shelf-life is one of the major considerations in developing the formulation of cookies.…”

Durum Wheat Products—Recent Advances

“…Genotype was shown to have a strong impact on the test weight of small kernels and the milling yields of medium and large kernels. Millers are now striving to increase productivity, ensure food safety, and enhance sustainability efforts; for example, three studies on the better use of lower-value milling wastes (bran and germ) demonstrate the use of durum oil in focaccia to improve its resistance to oxidation [ 2 ], its use in biscuit making to decrease oxidative phenomena and increase bioactives [ 3 ], and its use to improve the stabilization of germ, to exploit the nutrients and bioactive compounds within wheat germ [ 4 ]. The key indicators of milling quality are the yields (total and semolina), ash content, and speck counts in the finished granular product.…”