Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties

Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties

The present work compares the physical–chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks’ water activity (a&l...

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Bibliographic Details
Main Authors: Vincenzo Sicari, Antonio Mincione, Irene Maria Grazia Custureri, Roberta Pino, Monica Rosa Loizzo
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Antioxidants
Subjects:
breadsticks
flavoured oils
bioactive compounds
sensory analysis
texture analysis
Online Access:https://www.mdpi.com/2076-3921/13/12/1438
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