Tarallo Pugliese is a traditional Italian baked snack whose nutritional profile can be enhanced through the incorporation of functional ingredients and agri-food by-products. This study investigates the fortification of taralli using lentil hull flours (LHF), a fiber-rich by-product, and Tritordeum™, a cereal hybrid (barley and durum wheat) known for its health benefits and technological properties. Ten different formulations were developed by substituting type “00” wheat flour with varying percentages of Tritordeum™ and LHF (up to 20%). The samples were characterized through a multidisciplinary approach: sensory analysis evaluated consumer acceptability, while the molecular complexity was mapped using high-resolution liquid chromatography-mass spectrometry (LC-HRMS/MS) and processed via Python-based bioinformatic pipelines. Results from sensory analysis revealed that Tritordeum™ significantly improved the structural characteristics of the fortified taralli, particularly in terms of hardness and friability. The formulation containing 20% Tritordeum™ and 20% LHF (Sample D) emerged as the most balanced, successfully masking the typical “legume” off-notes while maintaining high crunchiness and overall palatability. Metabolomic profiling showed a substantial enrichment in bioactive compounds. In particular, the addition of LHF led to a significant increase in flavonoids and polyphenols, including catechin, gallocatechin, quercetin, kaempferol, luteolin, taxifolin, and tiliroside, compared to the traditional recipe. This study demonstrates for the first time that the synergy between Tritordeum™ and lentil by-products allows for the production of a functional snack with high antioxidant potential without compromising traditional sensory attributes. These findings support the sustainable valorization of food industry byproducts and the diversification of traditional bakery products through innovative, health-oriented ingredients.
Metabolite profiling and sensory evaluation of a functional snack enriched with Tritordeum™ and lentil hull flours
Leonardo Caputo;Federica De Bellis;Anna Luparelli;Laura Quintieri
;Linda Monaci
2026
Abstract
Tarallo Pugliese is a traditional Italian baked snack whose nutritional profile can be enhanced through the incorporation of functional ingredients and agri-food by-products. This study investigates the fortification of taralli using lentil hull flours (LHF), a fiber-rich by-product, and Tritordeum™, a cereal hybrid (barley and durum wheat) known for its health benefits and technological properties. Ten different formulations were developed by substituting type “00” wheat flour with varying percentages of Tritordeum™ and LHF (up to 20%). The samples were characterized through a multidisciplinary approach: sensory analysis evaluated consumer acceptability, while the molecular complexity was mapped using high-resolution liquid chromatography-mass spectrometry (LC-HRMS/MS) and processed via Python-based bioinformatic pipelines. Results from sensory analysis revealed that Tritordeum™ significantly improved the structural characteristics of the fortified taralli, particularly in terms of hardness and friability. The formulation containing 20% Tritordeum™ and 20% LHF (Sample D) emerged as the most balanced, successfully masking the typical “legume” off-notes while maintaining high crunchiness and overall palatability. Metabolomic profiling showed a substantial enrichment in bioactive compounds. In particular, the addition of LHF led to a significant increase in flavonoids and polyphenols, including catechin, gallocatechin, quercetin, kaempferol, luteolin, taxifolin, and tiliroside, compared to the traditional recipe. This study demonstrates for the first time that the synergy between Tritordeum™ and lentil by-products allows for the production of a functional snack with high antioxidant potential without compromising traditional sensory attributes. These findings support the sustainable valorization of food industry byproducts and the diversification of traditional bakery products through innovative, health-oriented ingredients.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
