: Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient.

Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder / Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero. - In: FOODS. - ISSN 2304-8158. - 11:10(2022), p. 1458. [10.3390/foods11101458]

Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder

Aniello Falciano;Angela Sorrentino
;
Paolo Masi;Prospero Di Pierro
2022

Abstract

: Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient.
2022
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder / Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero. - In: FOODS. - ISSN 2304-8158. - 11:10(2022), p. 1458. [10.3390/foods11101458]
File in questo prodotto:
File Dimensione Formato  
foods-11-01458-with-cover.pdf

accesso aperto

Licenza: Non specificato
Dimensione 243.3 kB
Formato Adobe PDF
243.3 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/918062
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 7
social impact