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Properties of dry pasta enriched with bee drone brood powder

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dc.contributor.authorCorreia Paula
dc.contributor.authorCorreia, Paula
dc.contributor.authorTeixeira Gisela
dc.contributor.authorFerrão, Ana Cristina
dc.contributor.authorGuiné, Raquel
dc.contributor.authorMoitinho Antonio
dc.contributor.authorPitacas Filipa
dc.contributor.authorGonçalves, João Carlos
dc.date.accessioned2025-06-20T16:19:11Z
dc.date.available2025-06-20T16:19:11Z
dc.date.issued2025
dc.description.abstractThe enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmentally friendly foods. They are considered a rich source of valuable nutrients and health- related compounds. Thus, the contribution of insects to sustainability, nutrition and health can emphasise the potential of pasta through the preparation of dry pasta by partially replacing wheat semolina flour with drone brood powder (DP), which is rich in protein (27-38%). DP was obtained by cold (CE) and hot (HE) extraction processes, and after was lyophilized and milled to obtain powder. After several trials, it was possible to incorporate 10% DP-CE and 20% DP-HE in pastas and decrease the durum wheat (Triticum durum) semolina, in the same proportion. To optimise the dough drying process, three time/temperature (t/T) binomial conditions were tested for oven drying of the doughs: 12h/ 40°C, 10h/ 30°C, and 5h/ 45°C. Also, the shape (tagliatelle and lasagne plate) was tested. Pastas were evaluated in terms of its technological characteristics (optimum cooking time (OCT), cooking losses, swelling index (SI)), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% DP). The optimum t/T for drying the pasta was 5h /45°C. The best shape of pastas was the tagliatelle because the lasagne plates were deformed after drying for all the drying conditions tested. The OCT, cooking loss, SI and ardness increased with the addition of DP. The water absorption was higher in 10% DP-CE pasta. Pasta produced with 20% DP-HE presented a dark colour and higher Total Colour Difference, comparing with control pasta. Furthermore, pasta with added DP had a higher protein, fat and ash content, meaning more nutritional quality. Sensorially, the DP pastas had an overall appreciation and a preferential purchase intention by the tasters compared to the control pasta. DP is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns, since beekeepers can valorise a product from the hive that is usually not used. Moreover, the produced pastas presented satisfactory technological properties, and they were also appreciated by the consumers. por
dc.identifier.citationCorreia P, Teixeira G, Ferrão A, Guiné R, Moitinho A, Pitacas F, Gonçalves J. (2025) Properties of dry pasta enriched with bee drone brood powder, in Abstract Book of 12th International European Congress on Advanced Studies in Basic Sciences, que se realizou em Tirana, Albânia, pp. 67-68.
dc.identifier.urihttp://hdl.handle.net/10400.19/9359
dc.language.isoeng
dc.peerreviewedn/a
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectdry pasta development
dc.subjectbee drone brood powder
dc.subjectphysicochemical characterization
dc.subjectsensory analysis
dc.titleProperties of dry pasta enriched with bee drone brood powdereng
dc.typetext
dspace.entity.typePublication
oaire.citation.title12th International European Congress on Advanced Studies in Basic Sciences
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCorreia
person.familyNameFerrão
person.familyNameGuiné
person.familyNameGonçalves
person.givenNamePaula
person.givenNameAna Cristina
person.givenNameRaquel
person.givenNameJoão Carlos
person.identifier1684018
person.identifier1299655
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-idE610-F403-FADD
person.identifier.ciencia-idE411-A4A3-F728
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0002-3337-9139
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-3763-1503
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id57195937199
person.identifier.scopus-author-id55951854100
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relation.isAuthorOfPublication24fe148c-9adc-4ef9-9f16-9c66b1d3137b
relation.isAuthorOfPublication546b2fe5-2662-4ec7-a445-d92711e4a8e3
relation.isAuthorOfPublication397e6196-5fed-44bb-b807-dacd9b85ae27
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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