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Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies

Secchi, Nicola and Stara, Giuseppe and Catzeddu, Pasquale and Piga, Antonio <1965- > and Scano, Efisio Antonio and Roggio, Tonina (2007) Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies. In: Food and agricultural products: processing and innovations: proceedings of the 3rd International symposium CGIR, section VI, 24-26 settembre 2007, Napoli, Italia. p. 1-10. Conference or Workshop Item.

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Abstract

Cookies are characterised by moisture and water activity (aw) higher than 7% and 0.5, respectively. Cookies have the capacity of bending after baking, when they are fresh, unlike biscuits that break when bent. Hardening is the main cause of quality deterioration of cookies, which change from soft and pliable to firm and crumbly within a few days or even hours after baking. Little research has been done on cookies. "Amaretti" are typical Italian cookies, found in several regions of Italy. Freshly baked "Amaretti" are soft and delicious but undergo severe hardening after seven to ten days, thus limiting the shelf-life, so Amaretti can be marketed only locally. In the present work several attempts have been made in order to extend the shelf-life of Sardinian "Amaretti". In particular, changes to the formulation and to the almond particle size were made. The traditional formulation was, in fact, modified by adding rice starch (thickening agent) or mono-diglyceride of fatty acids (emulsifier). Almonds were grinded to a particle size lower or higher than 1 mm. Amaretti baked with the traditional recipe were used as control. After baking and cooling cookies were wrapped with an aluminium foil and stored at controlled temperature and humidity. Evolution of texture (as hardness) and aw during storage were followed instrumentally by a texture analyser and a hygrometer, respectively.

Item Type:Conference or Workshop Item (Poster)
ID Code:1584
Status:Submitted
Uncontrolled Keywords:Cookies, hardening, structure, sugar crystallisation, texture analysis
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > Porto Conte Ricerche, Alghero
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Deposited On:18 Aug 2009 10:05

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