ArticleFoods (Basel, Switzerland)2022
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.
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 4 papers.
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".Foods (Basel, Switzerland) · 2024Article
- Article
- Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life.Foods (Basel, Switzerland) · 2023Article
- Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundAccording to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by pizza makers for economical and organoleptic purposes, the present study was conducted to analyze the quality of pizza depending on the oil typology used.
methodsChemical and sensory analyses were performed on olive oils and on pizza topping mix samples after cooking to detect changes due to the applied cooking processing.
resultsThe results revealed the best quality of a monovarietal olive oil (Ottobratica cv.) for their peculiar phenolic content related to the best oxidation stability after pizza's cooking, expressed as bioactive amounts and lower presence of undesired volatile compounds.
conclusionsThe use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.
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Registered trials
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