Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1137 |
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| author | Valeria Laganà Angelo Maria Giuffrè Alessandra De Bruno Marco Poiana |
| author_facet | Valeria Laganà Angelo Maria Giuffrè Alessandra De Bruno Marco Poiana |
| author_sort | Valeria Laganà |
| collection | DOAJ |
| description | Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as <i>Pastazzo</i>) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot <i>Pastazzo</i> flour in shortbread biscuits. <i>Pastazzo</i> flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of <i>Pastazzo</i> flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of <i>Pastazzo</i> flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot <i>Pastazzo</i> flour in the recipe). Total phenol content varied from 0.14 mg GAE g<sup>−1</sup> (Control) to 0.60 and 3.64 mg GAE g<sup>−1</sup> (respectively, for 2.5% and 15% bergamot <i>Pastazzo</i> flour in the recipe). The obtained results demonstrated that the use of <i>Pastazzo</i> flour had a positive influence on the antioxidant content, with values which increased as more <i>Pastazzo</i> flour was added. |
| first_indexed | 2024-03-09T13:40:52Z |
| format | Article |
| id | doaj.art-ecb4b883cf7941c799603e8f5096bb63 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:40:52Z |
| publishDate | 2022-04-01 |
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| series | Foods |
| spelling | doaj.art-ecb4b883cf7941c799603e8f5096bb632023-11-30T21:07:42ZengMDPI AGFoods2304-81582022-04-01118113710.3390/foods11081137Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)Valeria Laganà0Angelo Maria Giuffrè1Alessandra De Bruno2Marco Poiana3Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, ItalyBergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as <i>Pastazzo</i>) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot <i>Pastazzo</i> flour in shortbread biscuits. <i>Pastazzo</i> flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of <i>Pastazzo</i> flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of <i>Pastazzo</i> flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot <i>Pastazzo</i> flour in the recipe). Total phenol content varied from 0.14 mg GAE g<sup>−1</sup> (Control) to 0.60 and 3.64 mg GAE g<sup>−1</sup> (respectively, for 2.5% and 15% bergamot <i>Pastazzo</i> flour in the recipe). The obtained results demonstrated that the use of <i>Pastazzo</i> flour had a positive influence on the antioxidant content, with values which increased as more <i>Pastazzo</i> flour was added.https://www.mdpi.com/2304-8158/11/8/1137antioxidantsbergamot by-product flourbiscuitsfunctional foodphenolic compounds |
| spellingShingle | Valeria Laganà Angelo Maria Giuffrè Alessandra De Bruno Marco Poiana Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) Foods antioxidants bergamot by-product flour biscuits functional food phenolic compounds |
| title | Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) |
| title_full | Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) |
| title_fullStr | Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) |
| title_full_unstemmed | Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) |
| title_short | Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso) |
| title_sort | formulation of biscuits fortified with a flour obtained from bergamot by products i citrus bergamia i risso |
| topic | antioxidants bergamot by-product flour biscuits functional food phenolic compounds |
| url | https://www.mdpi.com/2304-8158/11/8/1137 |
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