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Texture evolution of “Amaretti” cookies during storage

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Abstract

The results of a study on texture evolution during 35 days of storage of “amaretti”, a typical Italian cookie, packaged in two different ways are reported. Amaretti cookies were wrapped in polyvinylchloride (PVC) film or aluminium foil (ALL), to simulate two different permeability conditions and stored at controlled temperature and humidity. Evolution of texture (such as hardness) and a w were tested instrumentally by a texture analyser and a hygrometer, respectively. Texture was assessed by a cut and puncturing test. Indices for hardening were the area under the curve (N mm) and gradient (N/mm) for the puncturing test and maximum force (N) for the cut test. Both textural tests showed significantly higher hardening of PVC cookies, compared to the ALL cookies. The latter retained good sensorial properties at the end of the storage period, although their internal structure changed from soft and moist to mealy, while the PVC cookies were no longer edible only 10 days after baking. a w values decreased and increased in PVC and ALL lots, respectively. The results suggest that hardening may be explained by water loss in PVC and moisture redistribution in ALL.

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Abbreviations

ALL:

aluminium foil

PVC:

polyvinylchloride

ERH:

equilibrium relative humidity

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Acknowledgements

We wish to thank MIUR (decreto n. 1185, 20.12.2002) for financial support.

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Authors and Affiliations

  1. Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Viale Italia 39/A, 07100, Sassari, Italy

    Antonio Piga & Stefano Farris

  2. Porto Conte Ricerche Soc. Cons a r. l., Località Tramariglio, 07041, Alghero, Italy

    Pasquale Catzeddu

  3. POLARIS, Parco scientifico e tecnologico della Sardegna, Località Tramariglio, 07041, Alghero, Italy

    Tonina Roggio

  4. External collaborator, Via Paolo Comida 3, 07014, Ozieri (SS)

    Annamaria Sanguinetti

  5. Consultant, Viale Rinascita 15, 09025, Sanluri (Ca), Italy

    Efisio Scano

Authors
  1. Antonio Piga
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  2. Pasquale Catzeddu
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  3. Stefano Farris
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  4. Tonina Roggio
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  5. Annamaria Sanguinetti
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  6. Efisio Scano
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Correspondence to Antonio Piga.

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Piga, A., Catzeddu, P., Farris, S. et al. Texture evolution of “Amaretti” cookies during storage. Eur Food Res Technol 221, 387–391 (2005). https://doi.org/10.1007/s00217-005-1185-5

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  • DOI: https://doi.org/10.1007/s00217-005-1185-5

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