Industrie Alimentari

         

 

IA 19 07 cop

 

INDUSTRIE ALIMENTARI Vol. 58 - JULY/AUGUST 2019

 

CONTENTS

 

3 - The honey of sulla (Hedysarium coronarium), traditional agri-food product made in Sannio
A. Iannotta - S. Luciano - D. Carlucci

As is known, Sannio boasts to be the homeland of nougat, a product that was added to the list of the traditional agri-food products of the Campania Region, and is obtained according to a traditional recipe with egg white, hazelnuts, almonds and honey of sulla. In the last decade, new varieties of sulla were introduced in the territory of the Province of Benevento, even though at the same time a decrease in the production of this type of honey was registered. During the control activity at the honey extraction laboratories, 11 samples that were the object of a tasting event were acquired and analysed, based on the elements acquired during the course “An Introduction to the sensory analysis of honey”. The results obtained showed a homogeneity of the characteristics of this honey, despite the different territorial areas of origin. Moreover, it has emerged that the producers, in the absence of consumer demand, prefer to distribute it on the market with a generic denomination or to allocate it to the local nougat industry.

 

10 - Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition
G. Difonzo - G. Squeo - S. Fortunato - V.M. Paradiso - C. Summo - A. Pasqualone - F. Caponio

During the baking process for taralli production, a typical baked product of the Apulian tradition, the choice of ingredients plays a crucial role both for the quality of the final product and for the shelflife. Growing demand from manufacturers is to further extend the shelf life both to meet market needs and to reduce food waste. For this purpose, an olive leaf extract, rich in polyphenols, was added to the taralli, whose oxidative process was monitored. After six months of storage, the taralli with the olive leaf extract added showed a significant reduction in the amount of volatile oxidation compounds, whereas an increase in oxidative stability measured by RapidOxy and antioxidant activity were obtained. Even the sensory parameters considered in the panel test were improved in the taralli with the extract added.

 

DEPARTMENTS

 

16 - EXHIBITIONS (IFFA - THE GLOBAL FOOD INNOVATION SUMMIT)

36 - MACHINES

42 - PACKAGING

46 - PRODUCTS

50 - ENERGY & SUSTAINABILITY

52 - FOOD SAFETY

60 - APPLIED RESEARCH

62 - LAWS

64 - MARKETING

76 - THE COMPANY

80 - NEWS

90 - AGENDA

98 - AITA

104 - COMPANIES’ ADDRESS

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