ArticleFoods (Basel, Switzerland)2022
Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 37 citations in OpenAlex.
- Nypa fruticans wurmb (Mangrove Palm) Fruit Kernel: Effect on physicochemical, sensory evaluation and shelf-life of wheat biscuits.PloS one · 2026Article
- Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies.Food science & nutrition · 2025Article
- Formulation and characterization of reduced fat muffins using a plant based fat replacer.Journal of food science and technology · 2025Article
- Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.Antioxidants (Basel, Switzerland) · 2024Article
- Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.Food technology and biotechnology · 2023Article
- Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits.Heliyon · 2023Article
- Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life.Foods (Basel, Switzerland) · 2023Article
- Development and bioassessment of high nutria-omega 5 cookies through animal modeling.Frontiers in nutrition · 2023Article
- A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality.Foods (Basel, Switzerland) · 2022Article
- Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies.Foods (Basel, Switzerland) · 2022Article
- Fortification of Chinese Steamed Bread withFoods (Basel, Switzerland) · 2022Article
- Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits.Saudi journal of biological sciences · 2022Article
- Research on the Potential Use of Grape Seed Flour in the Bakery Industry.Foods (Basel, Switzerland) · 2022Article
- Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Foods (Basel, Switzerland) · 2022Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment.Biology · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.